Pbj Icebox Cake Recipes

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PB&J ICEBOX CAKE



PB&J Icebox Cake image

This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly!

Provided by Jonathan Melendez

Categories     Jellies

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

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
1/4 cup chopped dry roasted salted peanut

Steps:

  • 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 Facts : Calories 1157, Fat 63.5, SaturatedFat 26.1, Cholesterol 113, Sodium 723, Carbohydrate 139.9, Fiber 5.2, Sugar 97.5, Protein 17.8

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