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The Nutter Butter Icebox Cake is packed with layers of peanut butter goodness, velvety cream and soft cookies.
This dessert is the ultimate peanut butter lover’s dream! 🥜
Are you craving a dessert that will stop the show, but don’t want to turn on the oven? This Nutter Butter Icebox Cake is a dreamy, bakeless snack featuring one of the best cookies ever, nutter butter! With just a handful of ingredients and some cold times, you’ll definitely be a hit at any gathering and have an attractively rich and creamy dessert!
The Nutter Butter Cookies have a buttery sweetness with just a hint of saltiness. The crispy cookie sandwich with peanut butter cream stuffing is addictive and tasty. Whether it’s soaked in milk or used in desserts like this charming icebox cake, they’re a favorite in our home!
If you’re a fan of these cookies, you’ll definitely love this creamy cake!
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Nutter butter ice box cake
Yield: 8 servings
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes
Turn the packaging of the nutter butter cookies into creamy peanut butter.
1
Dip half of the cookie package in a small amount of milk and line it up at the bottom of the 9×9 bread.
2
Mix the pudding and 1 3/4 cup milk. Set for 1-2 minutes. Add peanut butter, soft cream cheese and powdered sugar. Use a hand mixer to combine the ingredients until smooth. Fold in 1/2 of the whipped topping.
3
Top the first layer of cookies with half the filling. Spreads evenly. Dunk two halves of the cookies into the milk and add them to the top. Spread the second half of the filling, then continue with the remaining whipped toppings.
4
Sprinkle the wreath candy pieces and peanut butter baking chips on top. Refrigerate for about 2 hours to set. I catch a cold.
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Other tips for making a Nutter Butter Icebox Cake:
It always takes several hours for this cake to be set up in the fridge. You can make it one day in advance. Consider holding the wreath piece up. It helps to dunk cookies, so it softens quickly, making it look like a cake in a short two-hour time frame. If you’re doing this a day ahead, you can probably skip that step. This cake is also often frozen in a covered pot. Set it on the counter and defrost to make it easier to cut before serving. Can I use whipped cream instead? Yes, instead of a cool whip, you can dive into about 3 cups of whipped cream. I used a 9×9 baking dish to make this. You can double the recipe and use a large 9×13 casserole dish.
Everyone loved this peanut butter dessert!
My family enjoys nutter butter and peanut butter, so this was a fun and easy snack to serve after a special dinner. When making this, I warn that it’s difficult not to eat the filling straight from the bowl!
The Nutter Butter Ice Box Cake is perfect for potlucks and family gatherings. Let me know if you’re going to make it!
Next try the chocolate Oreo Ice Box Cake!
About the author:
Lina holds her bachelor’s degree from Northern Arizona University, has 11 years of blogging and photography experience, and is featured today on Martha Stewart, Country Live, Fox News, BuzzFeed and HGTV.
