Description
Easy no-bake peanut butter dessert with layers of graham crackers and creamy filling.
Ingredients
Scale
- 1 ½ cups heavy cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 2 ½ cups milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (14.3 ounce) package graham crackers
- 2 ounces semisweet chocolate, chopped
Instructions
- Beat heavy cream until stiff peaks form. Set aside.
- Beat cream cheese and powdered sugar until smooth.
- Beat in peanut butter and vanilla.
- Fold in whipped cream.
- Whisk milk and pudding mix in a separate bowl for 2 minutes. Let stand for 2 minutes.
- Spread a thin layer of peanut butter mixture in a 9×13 inch pan.
- Arrange a layer of graham crackers over the mixture.
- Layer half of the remaining peanut butter mixture over the graham crackers.
- Add another layer of graham crackers.
- Spread all of the pudding over the graham crackers.
- Add a final layer of graham crackers.
- Spread the remaining peanut butter mixture over the top layer of graham crackers.
- Cover and refrigerate for at least 4 hours or preferably overnight.
- Sprinkle chopped chocolate over the cake before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Chill the cake completely for best results.
- Use any type of peanut butter you prefer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
Keywords: peanut butter, icebox cake, no-bake, dessert, graham cracker, pudding, easy dessert