Peanut Butter Chocolate Icebox Cake

There is nothing like the ease and indulgence of this Peanut Butter Chocolate Icebox Cake. With just six ingredients, it will become your go-to dessert!

You recall that just last week I shared my easy recipe for Mint Chocolate Icebox Cake. And I promised you then that I’d be sharing two more flavors for that very same cake; this Peanut Butter Chocolate Icebox Cake is the first of the two (Chocolate Raspberry coming next week). It feels strange to be sharing this with you today seeing as it’s snowing heavily out my window; schools are closed and the spring we’ve all been anxiously waiting for decided to wait just a bit longer before arriving. But tomorrow officially marks the first day of spring and the weather is going to hit the mid-60’s so I say we all just relax and enjoy this final bit of white falling to the ground.

And I’m still going to eat and share this Peanut Butter Chocolate Icebox Cake with you, snow or no snow. Although it feels redundant to once again share all the reasons why I adore Icebox Cakes, I just can’t help gushing over them! They’re just so simple to throw together, so darn tasty and so incredibly versatile. It would be so fast and easy to make even four or five of these cakes – all different flavors – for a party and let everyone choose their favorite flavor to enjoy. They’re easy to make into individual cakes; fun to serve in different shapes yet always, always delicious. I’m just not sure there’s another dessert out there that can claim all of those qualities.

The Chocolate Icebox Cake (made with chocolate wafer cookies versus graham crackers) tends to be the type I lean toward; it’s the flavor that accompanies it that I like to switch up. Flavored whipped cream is one of my favorite “tricks”; you can even use it to frost a regular cake or use it to top any number of desserts. This Peanut Butter Chocolate Icebox Cake definitely leads the pack in terms of my favorite flavors not to mention I love how pretty the finished products looks! I used a square cake pan for the one I made in the photos but I wrote the recipe using a springform pan; I’ve found it’s the easiest way to throw this together. If you like the look of the square icebox cake, however, simply use the same instructions; you’ll just have to pull it out which is slightly more difficult less easy.

Next week: Raspberry Chocolate Icebox Cake – don’t miss it!!

Continue to Content

Peanut Butter and Hot Fudge Icebox Cake

Yield: 0

This dessert can also be refrigerated instead of frozen, however you'll want to serve it in the dish you refrigerate it in.

Print

Ingredients

• 4 cups whipping cream
• 1 cup creamy peanut butter
• 1/3 cup sugar
• 1 package chocolate wafer cookies
• 1 cup honey-roasted peanuts, chopped
• 1/2 cup hot fudge, softened

Instructions

1. In a large bowl of a standing mixer, add whipping cream, sugar and peanut butter. Whip until stiff peaks form.
2. Line a medium-sized springform pan with saran wrap. Pour 1/3 of the peanut butter whipped cream into pan, spreading to the edges. Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside. Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies. Finish with final layer of whipped cream.
3. Cover "cake" with foil and freeze for at least four hours or overnight.
4. Unmold cake and carefully remove saran wrap, then place cake on serving plate. Coarsely chop remaining chocolate wafer cookies and peanuts, then use them to top your cake. Drizzle with hot fudge (slightly warm is better than hot if drizzling in advance; hot should be added immediately before serving the cake).
5. Serve immediately or allow to thaw slightly then serve.

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Instant Pot Beef Stroganoff with Blue Cheese & Chives - August 16, 2021
• Turkish Meatballs (Kofte) with Lemon-Tahini Sauce - August 14, 2021
• Turkish Cake – Revani - August 14, 2021