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
- 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
- whipped cream
- chocolate sauce
- chopped nutter butters
Line a 9x9 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.
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