Description
A rich and creamy no-bake dessert layered with Nutter Butter cookies and a luscious peanut butter filling. This icebox cake is easy to assemble and perfect for peanut butter lovers.
Ingredients
- 1 package Nutter Butter cookies
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk (for dipping)
Instructions
- In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In another bowl, mix cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Quickly dip Nutter Butter cookies into milk and arrange a single layer in a baking dish.
- Spread a layer of the peanut butter cream mixture over the cookies.
- Repeat layers of dipped cookies and cream mixture until all ingredients are used, ending with a cream layer.
- Cover and refrigerate for at least 6 hours or overnight to allow cookies to soften.
- Slice and serve chilled.
Notes
- Chill overnight for best texture and flavor.
- Top with crushed cookies or chocolate drizzle for extra indulgence.
- Store covered in the refrigerator for up to 3 days.
- Use crunchy peanut butter for added texture if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
