Peanut Butter Fudge Icebox Cake – A creamy and decadent no-bake dessert filled with layers of chocolate graham crackers, peanut butter cream, hot fudge sauce, and whipped cream.
Today’s recipe combines two of my absolute favorite flavors – chocolate and peanut butter! I will take chocolate and peanut butter any way I can get ’em. I can even make a meal out of spoonfuls of peanut butter sprinkled with chocolate chips (try it, it’s delish!). Although I’ve made many recipes featuring this fabulous combo, this was my first time using them in an icebox cake.
Last year I made an icebox cake for the first time and I immediately fell in love with how easy and adaptable they are. An icebox cake is a no-bake “cake”, which is composed of cookies or graham crackers layered with whipped cream. The cake sits in the refrigerator until the cream softens the cookies to an almost cake-like consistency. After chilling, the icebox cake can be cut and served like you would a regular cake. Awesome, right?!
For this recipe, instead of just layering graham crackers with whipped cream, I took things a step further (and trust me, you will be so glad that I did). This icebox cake is 4 layers of chocolate graham crackers, peanut butter cream, and hot fudge sauce. It’s topped with freshly whipped cream, and garnished with salted peanuts and even more hot fudge. This is chocolate-peanut butter heaven! It’s embarrassing what little self control I had around this dessert. I seriously could not stop eating it. It’s creamy, gooey, rich, and indulgent. Pure (no-bake!) decadence.
If you like this recipe, you might like my Tiramisu Recipe, too!
Peanut Butter Fudge Icebox Cake
- 1 1/2 cups cold heavy cream
- 1/3 cup powdered sugar
Peanut butter cream:
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter not natural
- 1 1/3 cups powdered sugar sifted if lumpy
- 1/4 cup heavy cream
- One 14 oz box chocolate graham crackers you won't use all of them
- One jar hot fudge sauce at least 11.5 oz, warm enough to easily pour but not hot
- 1/4 cup roasted salted peanuts chopped
Make the whipped cream:
- Using a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream and powdered sugar for several minutes, until stiff peaks are just starting to form. Set aside.
Make the peanut butter cream:
- Using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, peanut butter, powdered sugar, and heavy cream. Start on low speed, then gradually increase the speed to medium. Beat for about a minute, until smooth and creamy.
- Take half of the prepared whipped cream and fold it into the peanut butter cream, folding until no streaks remain. Set aside the remaining half of whipped cream for the topping.
- Spread 1/4 cup of peanut butter cream into the bottom of an 8x8 baking dish. Top with one even layer of graham crackers, breaking pieces to fill in the spaces (I used about 4 1/2 sheets per layer). Top the graham crackers with one fourth of the remaining peanut butter cream, spreading evenly. Top the peanut butter cream with 1/3 cup hot fudge, spreading evenly. Repeat two more times (graham cracker, peanut butter cream, fudge, graham cracker, peanut butter cream, fudge). Then place the fourth and final layer of graham crackers, followed by the final portion of peanut butter cream. Finish by spreading the top with the reserved whipped cream. Cover the baking dish and place in the refrigerator overnight (the longer this sits, the softer the graham crackers will become).
- Right before serving, drizzle the top with hot fudge sauce and sprinkle with peanuts. Serve each slice with additional hot fudge, if desired.
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