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Reese's Peanut Butter Cup Icebox Cake served on a plate with chocolate drizzle

Reese's Peanut Butter Cup Icebox Cake

A delightful no-bake dessert combining chocolate and peanut butter, layered with graham crackers for a refreshing treat.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Honey Maid Graham Crackers
  • 2 3.4 oz boxes Jell-O Vanilla Instant Pudding mix
  • 3 cups cold milk
  • 1 8 oz tub Cool Whip (thawed)
  • 1/2 cup Jif Creamy Peanut Butter Microwave for 20 seconds to make it runny.
  • 1 bag Reese's Minis Chopped for topping.

Method
 

Preparation
  1. Whisk the Jell-O pudding and cold milk together until thickened.
  2. Microwave the Jif Peanut Butter for 20 seconds until runny, then fold it into the pudding along with the Cool Whip.
Assembly
  1. Line the bottom of a 9x13 dish with a single layer of Honey Maid Graham Crackers.
  2. Spread half of the peanut butter pudding mixture over the crackers, then add another layer of crackers.
  3. Top with the remaining pudding and sprinkle chopped Reese's Minis over the top.
Chilling
  1. Chill for 4 hours before serving.

Notes

For best results, let your cake chill for the full 4 hours. Feel free to experiment with different pudding flavors or add chopped nuts for a crunchier texture. Can be made in advance, and leftovers can be stored in the refrigerator for up to 3 days.