Description

If peanut butter is your love language, this chilled treat is about to win your heart. This no-bake icebox cake delivers layers of rich, nutty flavor with a light, fluffy texture that feels downright dreamy. It’s the kind of dessert you throw together without turning on the oven, making it ideal for hot days, busy holidays, or when sweet cravings hit fast. Simple, indulgent, and ridiculously easy? Yes, please.

Ingredients

Scale

2 family-size packs of Nutter Butter cookies
8 oz cream cheese, softened to room temperature
1 cup creamy peanut butter
16 oz whipped topping, thawed
2 tablespoons crushed Nutter Butter cookies (for finishing)

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Instructions

Start by lining the bottom of a 9×13-inch baking dish with a single layer of Nutter Butter cookies to form your base.
In a large mixing bowl, blend the softened cream cheese and peanut butter until silky smooth and cohesive.
Stir in half of the whipped topping and mix just until combined.
Using a gentle hand, fold the remaining whipped topping into the mixture to preserve its airy texture.
Spread about one-third of the peanut butter cream over the cookie layer. Add another cookie layer, followed by more filling. Continue until all components are used, ending with a thick layer of the peanut butter mixture.
Sprinkle the crushed cookies across the top for added crunch and visual appeal.
Cover and chill in the refrigerator for a minimum of 4 hours, though overnight chilling delivers the best texture and flavor.

Notes

Nutritional values will vary depending on the specific brands and quantities used. For precise information, plug your chosen ingredients into a trusted nutrition calculator to get an accurate breakdown.

Prep Time: 15 minutes
Category: Desserts

Nutrition

Calories: 498 kcal
Sugar: 25 g
Sodium: 521 mg
Fat: 29 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 16 g
Cholesterol: 4 mg