Pb&J Icebox Cake
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
867
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).