Peanut Butter Icebox Cake That Tastes Like a Frozen Candy Bar
Creamy Peanut Butter Icebox Cake layered with hot fudge, cheesecake filling, graham crackers, and whipped cream.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 8 hrs 10 mins
- Yield: 24 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
18 oz chocolate graham crackers 1 1/2 cups hot fudge sauce 1 1/2 cups heavy whipping cream 20 oz cream cheese softened 1/2 cup peanut butter 1/2 cup powdered sugar 1 tsp vanilla extract 16 Reese’s candies chopped 1 cup heavy whipping cream 2 tbsp powdered sugar 1/2 tsp vanilla extract 1 cup graham cracker crumbs 2 tbsp melted butter 2 tbsp sugar
Instructions
1. Arrange graham crackers in the bottom of a 9×13-inch dish. Spread half the hot fudge sauce over crackers. Whip heavy cream until stiff peaks form. Beat cream cheese until fluffy. Add peanut butter, powdered sugar, and vanilla extract. Fold whipped cream and chopped Reese’s into cheesecake mixture. Spread half the filling over hot fudge. Repeat layers and top with graham crackers. Whip topping ingredients until stiff peaks form. Spread whipped cream on top. Combine graham cracker crumble ingredients and sprinkle over cake. Refrigerate at least 8 hours before serving.
Notes
Chill overnight for best texture. Warm hot fudge slightly for easier spreading. Top with extra Reese’s before serving if desired.