Description
This Nutter Butter Ice Box Cake is a no-bake, easy-to-make dessert that combines creamy layers of whipped topping and rich peanut butter flavor with crunchy Nutter Butter cookies. It’s the perfect dessert for any occasion, whether you’re hosting a party or just craving a sweet treat. With just a few ingredients and minimal prep time, this cake is a guaranteed crowd-pleaser!
Ingredients
Scale
- 1 package (16 oz) Nutter Butter cookies (about 36 cookies)
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub Cool Whip (whipped topping)
- 1 cup powdered sugar
- 1/2 cup peanut butter (smooth or chunky)
- 1 tsp vanilla extract
- 1/4 cup milk (whole milk or 2%)
Instructions
-
1. Prepare the Cream Cheese Filling:
- In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and milk. Continue beating until the mixture is smooth and fluffy. This will form your peanut butter filling.
2. Layer the Cake:
- Line the bottom of a 9×13-inch baking dish with a layer of Nutter Butter cookies, arranging them in a single layer.
- Spread about 1/3 of the peanut butter filling evenly over the cookies, smoothing it out with a spatula.
- Add another layer of Nutter Butter cookies on top of the filling, followed by another layer of the peanut butter mixture. Repeat this process until all the cookies and filling are used up, finishing with a layer of the peanut butter filling on top.
3. Top with Cool Whip:
- Spread the Cool Whip evenly over the top layer of the cake, covering it completely. If desired, you can drizzle some melted peanut butter or chocolate syrup over the top for extra flavor and decoration.
4. Chill the Cake:
- Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cake to set.
5. Serve and Enjoy:
- Once chilled, slice into squares and serve! The cookies will soften, making this cake a deliciously creamy and peanut buttery treat.
Notes
- Make-Ahead: This cake is ideal for making ahead since it needs several hours (or overnight) to chill. It’s perfect for prepping the day before a gathering or event.
- Peanut Butter Variations: For a richer peanut butter flavor, feel free to add more peanut butter to the filling. If you like chocolate, drizzle some melted chocolate over the top or mix some chocolate chips into the cream cheese filling.
- Cool Whip Substitution: If you prefer homemade whipped cream, you can make your own by whipping heavy cream with a bit of sugar until stiff peaks form, then use it as a substitute for Cool Whip.
- Prep Time: 15 minutes
- Cook Time: 4 hours or overnight
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the cake
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg