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Reese's Peanut Butter Cup Icebox Cake with layers of chocolate and peanut butter.

Reese's Peanut Butter Cup Icebox Cake

A delightful no-bake dessert combining chocolate and peanut butter, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Honey Maid Graham Crackers
  • 2 boxes (3.4oz) Jell-O Vanilla Instant Pudding mix
  • 3 cups cold milk
  • 1 tub (8oz) Cool Whip (thawed) Ensure it is fully thawed for smooth texture.
  • 1/2 cup Jif Creamy Peanut Butter Can be substituted with natural peanut butter.
  • 1 bag Reese's Minis peanut butter cups Chopped for topping.

Method
 

Preparation
  1. Whisk the Jell-O pudding and milk together until it thickens.
  2. Microwave the Jif Peanut Butter for 20 seconds until it becomes runny.
  3. Fold the peanut butter into the pudding along with the Cool Whip.
  4. Line the bottom of a 9x13 dish with a single layer of Honey Maid Graham Crackers.
  5. Spread half of the peanut butter pudding mixture over the crackers, then add another layer of crackers on top.
  6. Top with the remaining pudding and sprinkle chopped Reese's Minis over the top.
  7. Chill the dessert for 4 hours.
Serving
  1. Serve slices of the icebox cake straight from the fridge.
  2. Garnish each slice with extra Reese’s Minis or a dollop of whipped cream if desired.
Storage
  1. Store any leftovers in an airtight container in the refrigerator.
  2. The cake stays fresh for up to 3 days, but is best eaten within the first couple of days.

Notes

For a thicker layer of filling, reduce the amount of milk in the pudding mixture slightly. For added flavor, drizzle some melted chocolate over the top before chilling. You can also use chocolate graham crackers for a chocolatey twist.