Chocolate Peanut Butter Icebox Cake

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This Chocolate Peanut Butter Icebox Cake has layers of Nutter Butter cookies and Nutella cream. Perfectly sweet and refreshing and best of all, no-bake! No heating up your kitchen! Say what? If icebox cakes aren’t your thing, give my perfect chocolate cake recipe a try with accompanying frosting. It’s one of my most popular recipes!

Chocolate Peanut Butter Icebox Cake | No Bake Cake

Do you guys know the tight pants song from Jimmy Fallon?

{Gord and I are a little obsessed with that man. I actually gave Gordon his book for Father’s Day!}

Well in this house, we sing fat pants.

“Everybody’s talkin’ ’bout my fat pants. I got my fat pants. I got my fat pants on!”

We sing this for a number of reasons, but mainly because I make ridiculous desserts like this.

It all started with this Nutter Butter Nutella Pie. {Just, YES.}

All roads paved with nutter butters and nutella are roads I want to travel. AmIright?

So that was YEARS ago that I posted it {all you newbies will definitely want to click through to make THAT gem} but different variations of that recipe have always lingered around in my brain, ready to pop out at any moment.

Well, I’m not sure whether it was the 104 temperatures we’re supposed to get this week {kill me now} or the fact that I haven’t purchased nutter butters SINCE I made that pie back in 2011 but either way, I knew I had to use this brilliant cookie-nutella combination in an equally easy yet devilish way IMMEDIATELY. {–>Can’t explain. I don’t even understand myself, you guys.}

So this is what popped out of my brain and onto your screens this very day.

You’re welcome, America.

While it is the very definition of devilish, it is also cold, sweet, refreshing and is the perfect chocolate/peanut butter combination. The softened cookie texture with the creamy nutella concoction makes for one heck of a dessert. Add a little whipped cream and this dessert will move into OMG status.

I knew this dessert was going to be trouble, so I took my pictures, my few bites*, portioned it all out and sent it off to other homes because THERE IS NO ROOM AT THE INN**.

Main Ingredients Needed

• Cream cheese– softened, for creamy texture.
• Granulated sugar- to sweeten.
• Vanilla- for flavor.
• Container of Nutella– 13 oz size. For chocolate hazelnut flavor!
• Heavy cream- to added volume and thickness to the batter.
• Nutter Butters + Cold Milk- serves as our crust.

Topping:

• Whipped cream
• Chocolate sauce
• Chopped nutter butters

How To Make Chocolate Peanut Butter Icebox Cake | Directions

Step 1: Prep

Line a 9×9 glass dish with plastic wrap and set aside.

Step 2: Combine Ingredients to Make Nutella Mixture

In a large bowl, mix cream cheese with sugar and vanilla until smooth. Stir in Nutella, scrape sides and mix again. Add in heavy cream and whip 2 minutes or until very thick.

Step 3: Assemble Cake + Refrigerate Overnight

Dip Nutter Butters in milk and line the bottom with cookies. Top with half the nutella mixture and repeat the layers of cookies and cream one more time. Top with extra chopped nutter butters and refrigerate covered 12 hours or overnight.

Step 4: Serve

To serve, loosen edges of cake with butter knife and remove using the extra plastic wrap sides around the edges. Cut into pieces and top with cream and chocolate sauce.

Storing Chocolate Peanut Butter Icebox Cake

Store leftover icebox cake in the fridge for up to 2 days. After a couple days everything begins to have a rubbery texture, which is definitely not ideal.

Love Chocolate Peanut Butter Treats? Give These Recipes a Try…

• Chocolate Peanut Butter Chip Cookies
• Healthy Chocolate Peanut Butter Protein Shake
• Oreo Chocolate Peanut Butter Cupcakes
• Chocolate Peanut Butter Sheet Cake
• Chocolate Peanut Butter Granola
• Peanut Butter Balls
• Peanut Butter Chocolate Chip Banana Bread

Anyways, this dessert is amazing and I have a funny feeling all ya’lls will love it too. Enjoy! Happy Wednesday 🙂

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Chocolate Peanut Butter Icebox Cake

This Chocolate Peanut Butter Icebox Cake has layers of Nutter Butter cookies and Nutella cream. Perfectly sweet and refreshing and best of all, no-bake!

servings 16 pieces

Prep Time 15 mins

Total Time 12 hrs 15 mins

Ingredients

• ▢ 16 oz cream cheese two blocks, softened
• ▢ 3/4 cup granulated sugar
• ▢ 2 teaspoons vanilla
• ▢ 13 oz container Nutella
• ▢ 1 1/2 cups heavy cream
• ▢ 28 nutter butters
• ▢ 1/2 cup cold milk

topping:

• ▢ whipped cream
• ▢ chocolate sauce
• ▢ chopped nutter butters

US Customary – Metric

Instructions

• Line a 9×9 glass dish with plastic wrap and set aside.
• In a large bowl, mix cream cheese with sugar and vanilla until smooth. Stir in Nutella, scrape sides and mix again. Add in heavy cream and whip 2 minutes or until very thick.
• Dip Nutter Butters in milk and line the bottom with cookies. Top with half the nutella mixture and repeat the layers of cookies and cream one more time. Top with extra chopped nutter butters and refrigerate covered 12 hours or overnight.
• To serve, loosen edges of cake with butter knife and remove using the extra plastic wrap sides around the edges. Cut into pieces and top with cream and chocolate sauce.

Nutrition

Calories: 341kcal | Carbohydrates: 26g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 63mg | Sodium: 112mg | Potassium: 160mg | Fiber: 1g | Sugar: 23g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Peanut Butter Icebox Cake