Peanut Butter Icebox Cake That Everyone Requests Twice
Creamy Peanut Butter Icebox Cake layered with hot fudge sauce, fluffy cheesecake filling, whipped cream, and chocolate graham crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 10 minutes
- Yield: 24 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
18 ounces chocolate graham crackers 1 1/2 cups hot fudge sauce 1 1/2 cups heavy whipping cream 20 ounces cream cheese softened 1/2 cup peanut butter 1/2 cup powdered sugar 1 teaspoon vanilla extract 16 Reese’s candies chopped 1 cup heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract 1 cup graham cracker crumbs 2 tablespoons butter melted 2 tablespoons sugar
Instructions
1. Arrange graham crackers in a single layer inside a 9×13 baking dish. Spread half of the hot fudge sauce over the graham crackers. Whip heavy cream until stiff peaks form and set aside. Beat cream cheese until light and fluffy. Mix peanut butter into the cream cheese until combined. Add powdered sugar and vanilla extract and beat until smooth. Fold whipped cream gently into the cheesecake mixture. Fold chopped peanut butter cups into the filling. Spread half of the cheesecake mixture over the fudge layer. Add another layer of graham crackers and remaining hot fudge sauce. Spread remaining cheesecake mixture evenly on top. Finish with a final layer of graham crackers. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream evenly over the top layer. Mix graham cracker crumbs, butter, and sugar together. Sprinkle crumble mixture over the whipped cream topping. Cover and refrigerate for at least 8 hours before serving.
Notes
Chocolate graham crackers add richer flavor. Chill overnight for the best texture. Top with additional peanut butter cups before serving if desired. Store leftovers refrigerated in airtight containers.