PB&J Icebox Cake

This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly!
- Ready In:
- 4hrs 30mins
- Serves:
- Units:
Nutrition Information
1
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ingredients
- 2 cups heavy cream
- 1⁄2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup smooth peanut butter
- 3 1⁄2 ounces instant vanilla pudding
- 14 ounces peanut butter sandwich cookies
- 2 1⁄2 cups strawberry jelly, divided
- 1 1⁄2 cups sliced strawberries
- 2 cups miniature peanut butter cups, roughly chopped
- 1⁄4 cup chopped dry roasted salted peanut
directions
- Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside.
- Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined.
- Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit.
- Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups.
- Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups.
- Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer.
- Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.
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RECIPE MADE WITH LOVE BY
@Jonathan Melendez
Contributor
@Jonathan Melendez
Contributor
"This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly!"
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