Chocolate graham crackers, peanut butter filling, whipped cream, and mini peanut butter cups! Easy and delicious no-bake Peanut Butter Chocolate Icebox Cake.
INGREDIENTS
SERVINGS: 9 PIECESFOR THE ICEBOX CAKE:– 8 ounces cream cheese , softened– 1/2 cup creamy peanut butter– 1 teaspoon vanilla extract– 1 cup powdered sugar– 1 cup heavy whipping cream– 13-15 full-sheet chocolate graham crackers (use more or less as needed)FOR THE TOPPING:– 1 cup heavy whipping cream– 1/4 cup powdered sugar– 1/2 teaspoon vanilla extract– 1 cup mini peanut butter cup– 1 chocolate graham cracker , crushed
INSTRUCTIONS
Mix cream cheese and peanut butter until smooth in a stand mixer bowl with the whisk attachment or a large bowl with a hand-held mixer.
1
Mix powdered sugar and vanilla extract well. Slowly add heavy whipping cream and mix on medium-high speed until thickened and soft peaks form.
2
Line the bottom of an 8-inch square baking pan with broken chocolate graham crackers. As many full-sheet graham crackers as possible. The average layer has 4.5 Graham crackers.
3
Lift and smooth half the peanut butter filling on chocolate graham crackers. Smooth remaining peanut butter filling after layering chocolate graham crackers. Layer another chocolate graham cracker and set aside.
4
Mix the other cup of heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed in a stand mixer with the whisk attachment or a large bowl with a hand-held mixer until soft peaks form.
5
Evenly cover chocolate graham crackers with whipped cream. Top with mini peanut butter cups and crushed chocolate graham crackers.
6
Refrigerate 5-6 hours with a tight cover. Remove from fridge, slice, and enjoy!