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Peanut Butter Cup Icebox Cake topped with chocolate and peanut butter cups
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Peanut Butter Cup Icebox Cake

A creamy, indulgent no-bake dessert with layers of peanut butter mousse and chocolate cookies.
Prep Time30 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate, No-Bake, Peanut Butter
Servings: 8 servings

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!

Notes

Use full-fat cream cheese for the smoothest peanut butter mousse. Chill the cake for at least 4 hours for best results.