If you’re craving a dessert that’s creamy, indulgent, and bursting with chocolate-peanut butter flavor, you’re in for a treat with Peanut Butter Cup Icebox Cake. With its luscious layers of peanut butter mousse, crunchy cookie crust, and a cool, fluffy finish, this no-bake wonder is as easy to make as it is to devour. Growing up, this cake was always a family favorite at summer barbecues — no oven required, just a lot of eager taste testers. Legend has it, even my neighbor who “doesn’t like sweets” couldn’t resist a second slice! This cake is a dream for busy families, anyone who wants a show-stopping dessert without the fuss, or peanut butter lovers looking for their next obsession.
Unlike other time-consuming bakes, Peanut Butter Cup Icebox Cake offers maximum impact with minimum effort — all you need are a few pantry staples and some chilling time. If you’ve loved my classic No-Bake Cheesecake recipe here on the blog, you’ll appreciate how this dessert takes things to a whole new, chocolatey level. Ready to wow your family (and your tastebuds)? Dive in below for all the delicious details!
What is Peanut Butter Cup Icebox Cake?
What’s in a name? When it comes to Peanut Butter Cup Icebox Cake, it’s a recipe that’s as fun to say as it is to eat. Ever wondered why “icebox”? It’s a throwback to the days when refrigerators were called iceboxes — and desserts like these were designed to be prepped ahead, chilled, and sliced up cold. And let’s be honest, who doesn’t swoon a little at the mention of peanut butter cups? The way to a man’s heart is through his stomach, and I’d wager this cake wins hearts all around the table! If you love easy, nostalgic desserts that pack a punch, you’re going to want to try making this delight at home. Trust me, your only regret will be not making it twice!
Why You’ll Love This
There’s plenty to adore about Peanut Butter Cup Icebox Cake, starting with its irresistible combination of flavors: creamy peanut butter mousse nestled between layers of fudgy chocolate cookies and topped with chopped peanut butter cups. It’s the ultimate treat for anyone who believes you can never have too much chocolate or peanut butter. Making this dessert at home isn’t just delicious — it’s budget-friendly too! Store-bought icebox cakes or layered desserts often come with a hefty price tag, but this version delivers bakery-quality results for a fraction of the cost.
And don’t forget the toppings! The scattered peanut butter cups on top add a delightful crunch and visual wow-factor. When you compare this cake to popular classics like my Chocolate Lasagna, you’ll notice that this recipe brings an irresistible creamy peanut butter component to the table. Intrigued? Grab your whisk and make this cake part of your next family celebration!
How to Make
Quick Overview
The magic of Peanut Butter Cup Icebox Cake lies in its simplicity. Imagine a no-bake dessert that’s decadent, creamy, and comes together in under 30 minutes — all you need is a bit of patience as it chills in the fridge to set up. It’s perfect for those days when you want to impress guests or treat your family but don’t want to spend hours in a hot kitchen. Best of all, this recipe uses easy-to-find ingredients and straightforward steps, making it practically foolproof for beginners and experienced bakers alike.
Ingredients
- 1 (14.3 ounce) package Oreo Cookies
- 6 tablespoons unsalted butter, melted and slightly cooled
- 8 ounces cream cheese, softened
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 ounce) tub Cool Whip, thawed
- 6 snack size peanut butter cups, coarsely chopped (plus extra for garnish, if desired)
- 1 (5.9 ounce) box instant chocolate pudding mix
- 2 1/2 cups milk
- 1 (8 ounce) tub Cool Whip, thawed (for topping)
- 6 snack size peanut butter cups, coarsely chopped (for topping)
Step-by-Step
- Prepare the crust:
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and bashing with a rolling pin.
- In a medium bowl, combine Oreo crumbs with melted butter. Mix until well combined and the mixture resembles wet sand.
- Press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Chill in the refrigerator while you prepare the next layer.
- Make the peanut butter layer:
- In a large mixing bowl, beat together the cream cheese and peanut butter until smooth and creamy.
- Add the powdered sugar and mix until fully incorporated.
- Gently fold in one tub of Cool Whip until just combined.
- Fold in 6 coarsely chopped peanut butter cups.
- Spread the peanut butter mixture evenly over the chilled crust.
- Prepare the chocolate pudding layer:
- In another bowl, whisk together the instant chocolate pudding mix and milk for about 2 minutes, until it thickens.
- Pour and spread the pudding layer evenly over the peanut butter layer.
- Add the topping:
- Spread the remaining tub of Cool Whip over the chocolate pudding layer.
- Sprinkle with the remaining 6 coarsely chopped peanut butter cups for a pretty and indulgent finish.
- Chill and serve:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is even better) to allow the layers to set.
- Slice, serve, and watch it disappear!
What to Serve Peanut Butter Cup Icebox Cake With
Peanut Butter Cup Icebox Cake is a star all on its own, but you can make it part of an epic dessert table or serve alongside other treats for a dazzling finish. Pair it with a scoop of vanilla ice cream for extra decadence, or balance its richness with fresh strawberries or raspberries on the side. A cup of hot coffee, an iced latte, or a tall glass of cold milk makes the perfect beverage companion. Want to stretch your spread? Offer up some salty snacks like pretzels or a simple fruit salad to add variety and bring out the flavors of the cake.
Top Tips for Perfecting
To guarantee success, use full-fat cream cheese for the smoothest peanut butter mousse. If you’re short on time, buy pre-crushed cookie crumbs to speed things along. Feel free to swap in different cookies (like chocolate graham crackers) or test out almond or cashew butter for a twist. Make sure Cool Whip is fully thawed to maintain a light, airy texture. Stir pudding gently to avoid lumps, and always chill the cake for at least 4 hours (overnight is best for perfectly defined layers). Common mistakes? Rushing chilling time can make the cake runny—patience is key! For extra drama, drizzle with a warm chocolate or caramel sauce just before serving.
Storing and Reheating Tips
Leftover Peanut Butter Cup Icebox Cake should be tightly covered and stored in the refrigerator, where it will stay fresh for up to 5 days. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe container; cake can be frozen for up to 2 months. To enjoy from the freezer, thaw slices in the fridge overnight or let sit at room temperature for about 30–45 minutes. While this cake isn’t meant to be “reheated,” it’s best served chilled or at cool room temperature for that signature creamy texture.
FAQs
Can I make this Peanut Butter Cup Icebox Cake ahead of time?
Absolutely! In fact, it’s even better when prepared a day in advance to allow the flavors and layers to meld together.
What can I use instead of Cool Whip?
You can substitute with homemade whipped cream (stabilized with a bit of gelatin or powdered sugar) if you prefer not to use store-bought whipped topping.
Is it possible to make this recipe gluten-free?
Yes! Simply use gluten-free chocolate sandwich cookies in place of regular Oreos.
Can I use natural peanut butter instead of creamy peanut butter?
It’s best to use regular creamy peanut butter for stability and texture. If using natural, ensure it’s well-stirred and not too oily.
Will regular pudding (not instant) work for the chocolate layer?
For this recipe, instant pudding is recommended because it sets quickly and creates a stable layer. Cook-and-serve pudding is likely to make the cake soggy.
Conclusion
Peanut Butter Cup Icebox Cake is the ultimate no-bake dessert for chocolate and peanut butter lovers alike. With a crunchy cookie base, luscious peanut butter filling, smooth chocolate pudding, and loads of chopped peanut butter cups, every bite is a blend of irresistible flavors and textures. Simple ingredients, easy steps, and make-ahead convenience make it perfect for busy weeknights, parties, or anytime you want to treat yourself and loved ones.
Give this recipe a try and you’ll see why it’s an instant hit! Don’t forget to check out other favorite no-bake and creamy dessert recipes on the blog for even more sweet inspiration. Happy baking — or, in this case, chilling!
Peanut Butter Cup Icebox Cake
Equipment
- Mixing Bowl
- Food Processor
- 9x13 inch Baking Dish
Ingredients
Crust
- 1 package Oreo Cookies 14.3 ounces
- 6 tablespoons Unsalted Butter Melted and slightly cooled
Peanut Butter Layer
- 8 ounces Cream Cheese Softened
- 3/4 cup Creamy Peanut Butter
- 1 cup Powdered Sugar
- 1 tub Cool Whip 8 ounces, thawed
- 6 pieces Peanut Butter Cups Coarsely chopped, plus extra for garnish
Chocolate Pudding Layer
- 1 box Instant Chocolate Pudding Mix 5.9 ounces
- 2 1/2 cups Milk
- 1 tub Cool Whip 8 ounces, thawed (for topping)
- 6 pieces Peanut Butter Cups Coarsely chopped (for topping)
Instructions
- Prepare the crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and bashing with a rolling pin. In a medium bowl, combine Oreo crumbs with melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust. Chill in the refrigerator while you prepare the next layer.
- Make the peanut butter layer: In a large mixing bowl, beat together the cream cheese and peanut butter until smooth and creamy. Add the powdered sugar and mix until fully incorporated. Gently fold in one tub of Cool Whip until just combined. Fold in 6 coarsely chopped peanut butter cups. Spread the peanut butter mixture evenly over the chilled crust.
- Prepare the chocolate pudding layer: In another bowl, whisk together the instant chocolate pudding mix and milk for about 2 minutes, until it thickens. Pour and spread the pudding layer evenly over the peanut butter layer.
- Add the topping: Spread the remaining tub of Cool Whip over the chocolate pudding layer. Sprinkle with the remaining 6 coarsely chopped peanut butter cups for a pretty and indulgent finish.
- Chill and serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is even better) to allow the layers to set. Slice, serve, and watch it disappear!