NO BAKE PEANUT BUTTER ICEBOX CAKE
No Bake Peanut Butter Icebox Cake - this easy lush dessert layers peanut butter sandwich cookies with peanut butter pudding! It's the ULTIMATE peanut butter no bake dessert!
Provided by Dorothy Kern
Categories Dessert
Time 2h20m
Number Of Ingredients 6
Steps:
- Place 1/2 cup milk in a small bowl or measuring cup. Dip 1/3 the peanut butter cookies quickly in the milk and then place in the bottom of an 8x8" pan.
- Whisk 1 1/4 cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.
- Spread 1/2 of the peanut butter mixture on top of the cookie layer. Dip another 1/3 of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.
- Spread the rest of the whipped topping over the cookies and sprinkle with Reese's Pieces.
- Chill for at least 2 hours before serving.
Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 37 g, Protein 8 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 203 mg, Fiber 2 g, Sugar 26 g
PEANUT BUTTER ICEBOX DESSERT
Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. -Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 323 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 217mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CUP ICEBOX CAKE
This is our version of a large Reese's Peanut Butter Cup, and a tribute to our fanatical love of the combination of peanut butter and chocolate.
Provided by Jessie Sheehan
Categories dessert
Time P1DT45m
Yield 15 to 20 servings
Number Of Ingredients 19
Steps:
- For the milk chocolate ganache: Place the chocolate and salt in a medium heatproof bowl and set aside. In a small saucepan, heat the cream over medium-high heat just until bubbles begin to form around the edges.
- Pour the warm cream over the chocolate and salt and let sit for 1 minute so it begins to melt. Gently whisk together until fully incorporated and shiny.
- Let come to room temperature, stirring occasionally, until it thickens and is less like chocolate syrup and pours more like hot fudge.
- (To make ahead, let cool to room temperature, cover, and refrigerate for up to 1 week. Reheat over medium-low heat until liquefied.)
- For the pudding: In a large saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the eggs, whisk again, and place the saucepan over medium-high heat, whisking constantly.
- Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
- If the pudding has any lumps, strain it through a medium-mesh wire sieve into a heatproof bowl. Add the peanut butter, butter, and vanilla and whisk until they are incorporated.
- The pudding should be used almost immediately; it should still be warm and relatively pourable when you layer it with the crackers.
- For the whipped cream: Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
- Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened.
- Add the peanut butter, confectioners' sugar, and vanilla and, on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised. Use it immediately.
- To assemble: Lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with a 3-by-29-inch (7.5-by-75-centimeter) strip of parchment paper. Using a small offset spatula or the back of a spoon, spread a generous layer of the pudding on the bottom of the pan.
- Cover as much of the pudding as possible with a layer of the graham crackers, filling any gaps with broken crackers. The pieces should touch. The goal is a solid layer of crackers.
- Generously spread a layer of the ganache over the crackers.
- Continue layering in this order (pudding, graham crackers, ganache) until you run out or reach the top of the pan. Spread the whipped cream on top of the cake. Gently cover the cake with plastic wrap, place it on a platter (to protect the inside of your refrigerator from any escaping ganache while the cake sets up), and refrigerate for 24 hours. (If you want to frost the sides of the cake with whipped cream, prepare the whipped cream after the cake sets up for 24 hours, and frost the top and sides just prior to serving.)
- Peel the plastic wrap from the cake and run a paring knife between the paper and the pan. Open the clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the pan bottom, to a serving platter. Decorate with chopped chocolate-covered peanut butter cups or roasted, salted peanuts. Using a knife, slice into wedges and serve.
PEANUT BUTTER AND CHOCOLATE ICEBOX DESSERT
This is a tasty dessert if you like chocolate and peanut butter. It is from a QUICK COOKING magazine.
Provided by jean1490
Categories Dessert
Time 28m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crushed cookes, sugar and melted margarine.
- Press into an ungreased 13x9x2 inch baking dish.
- Bake at 350 degrees for 6-8 minutes or til golden.
- brown.
- Cool.
- Beat cream cheese and confectioners sugar.
- Fold in 1 cup whipped topping.
- Spread over cooled crust.
- Beat milk and pudding mix on low speed for 2 minutes.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with cookie pieces.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 300.8, Fat 15.8, SaturatedFat 9.2, Cholesterol 22.7, Sodium 379, Carbohydrate 37.4, Fiber 0.7, Sugar 27.9, Protein 3.4
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