PEANUT BUTTER ICEBOX CAKE

 

Ingredients:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 cup peanut butter
• 2 cups whipped topping, thawed
• 8-12 graham crackers
• 1 1/2 cups whipped topping, thawed
• Peanut butter candies (Reese's Pieces and peanut butter cups)

Instructions:

1. Line an 8x8 or 9x9 inch square baking pan with aluminum foil.
2. In a large bowl, beat the cream cheese until smooth.
3. Mix in the powdered sugar and peanut butter.
4. Fold in 2 cups of whipped topping until just combined.
5. Spread 2 tablespoons of the peanut butter filling on the bottom of the dish.
6. Place a layer of graham crackers on top, breaking or trimming them as needed to create an even layer.
7. Spread about half of the peanut butter filling over top of the crackers.
8. Place a second layer of crackers on top.
9. Spread the remaining peanut butter filling over top.
10. Top with the remaining 1 1/2 cups whipped topping and decorate with peanut butter candies.
11. Cover and refrigerate for at least 2 hours before serving.

Notes:

• For a softer icebox cake, refrigerate. For a firmer consistency, freeze. If freezing, add the whipped cream topping and peanut butter candies just before serving.
• The cake is best served the same day it is made, but leftovers can be kept in the refrigerator for up to 2 days.

Tips:

• For a richer peanut butter flavor, use natural peanut butter.
• To make the cake easier to slice, use a sharp knife that has been dipped in warm water.
• Garnish the cake with additional peanut butter candies, chocolate shavings, or chopped nuts.

Enjoy!