EASY AND QUICK CHOCOLATE PEANUT BUTTER CAKE
A fast, rich, yummy dessert. Moist and semi-homemade. For a night when you need a dessert everyone will love but don't have a lot of time to prepare it. My kids love this dessert.
Provided by Twin mommy
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h11m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cake mix, water, peanut butter, chopped peanuts, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Poke holes in warm cake with a wooden skewer; pour sweetened condensed milk on top. Let cake cool, about 30 minutes.
- Sprinkle most of the chopped peanut butter cups over the cake. Spread whipped topping on top. Garnish with remaining chopped peanut butter cups.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 63 g, Cholesterol 66.1 mg, Fat 40.7 g, Fiber 2.9 g, Protein 16.9 g, SaturatedFat 13.7 g, Sodium 489.4 mg, Sugar 47.2 g
PEANUT BUTTER CUP ICEBOX CAKE
An Oreo crust is topped with a creamy peanut butter filling, peanut butter cups, chocolate pudding and a whipped cream topping.
Provided by Michelle
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Make the Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9x13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.
- Make the Peanut Butter Layer: In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, about 2 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
- Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
- Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 475 kcal, Carbohydrate 53 g, Protein 8 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 35 mg, Sodium 449 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
PEANUT BUTTER CUP ICEBOX CAKE
This is our version of a large Reese's Peanut Butter Cup, and a tribute to our fanatical love of the combination of peanut butter and chocolate.
Provided by Jessie Sheehan
Categories dessert
Time P1DT45m
Yield 15 to 20 servings
Number Of Ingredients 19
Steps:
- For the milk chocolate ganache: Place the chocolate and salt in a medium heatproof bowl and set aside. In a small saucepan, heat the cream over medium-high heat just until bubbles begin to form around the edges.
- Pour the warm cream over the chocolate and salt and let sit for 1 minute so it begins to melt. Gently whisk together until fully incorporated and shiny.
- Let come to room temperature, stirring occasionally, until it thickens and is less like chocolate syrup and pours more like hot fudge.
- (To make ahead, let cool to room temperature, cover, and refrigerate for up to 1 week. Reheat over medium-low heat until liquefied.)
- For the pudding: In a large saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the eggs, whisk again, and place the saucepan over medium-high heat, whisking constantly.
- Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
- If the pudding has any lumps, strain it through a medium-mesh wire sieve into a heatproof bowl. Add the peanut butter, butter, and vanilla and whisk until they are incorporated.
- The pudding should be used almost immediately; it should still be warm and relatively pourable when you layer it with the crackers.
- For the whipped cream: Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
- Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened.
- Add the peanut butter, confectioners' sugar, and vanilla and, on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised. Use it immediately.
- To assemble: Lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with a 3-by-29-inch (7.5-by-75-centimeter) strip of parchment paper. Using a small offset spatula or the back of a spoon, spread a generous layer of the pudding on the bottom of the pan.
- Cover as much of the pudding as possible with a layer of the graham crackers, filling any gaps with broken crackers. The pieces should touch. The goal is a solid layer of crackers.
- Generously spread a layer of the ganache over the crackers.
- Continue layering in this order (pudding, graham crackers, ganache) until you run out or reach the top of the pan. Spread the whipped cream on top of the cake. Gently cover the cake with plastic wrap, place it on a platter (to protect the inside of your refrigerator from any escaping ganache while the cake sets up), and refrigerate for 24 hours. (If you want to frost the sides of the cake with whipped cream, prepare the whipped cream after the cake sets up for 24 hours, and frost the top and sides just prior to serving.)
- Peel the plastic wrap from the cake and run a paring knife between the paper and the pan. Open the clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the pan bottom, to a serving platter. Decorate with chopped chocolate-covered peanut butter cups or roasted, salted peanuts. Using a knife, slice into wedges and serve.
NO BAKE PEANUT BUTTER ICEBOX CAKE
No Bake Peanut Butter Icebox Cake - this easy lush dessert layers peanut butter sandwich cookies with peanut butter pudding! It's the ULTIMATE peanut butter no bake dessert!
Provided by Dorothy Kern
Categories Dessert
Time 2h20m
Number Of Ingredients 6
Steps:
- Place 1/2 cup milk in a small bowl or measuring cup. Dip 1/3 the peanut butter cookies quickly in the milk and then place in the bottom of an 8x8" pan.
- Whisk 1 1/4 cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.
- Spread 1/2 of the peanut butter mixture on top of the cookie layer. Dip another 1/3 of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.
- Spread the rest of the whipped topping over the cookies and sprinkle with Reese's Pieces.
- Chill for at least 2 hours before serving.
Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 37 g, Protein 8 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 203 mg, Fiber 2 g, Sugar 26 g
CHOCOLATE PEANUT BUTTER ICEBOX CAKE
Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.
Provided by By Annalise Sandberg
Categories Dessert
Time 8h45m
Yield 12
Number Of Ingredients 9
Steps:
- Bake cookies as directed on pouch. Cool completely.
- In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
- Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
- In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
- Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.
Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 35 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE
Steps:
- In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
- In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.
CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE
Make and share this Chocolate Peanut Butter and Banana Icebox Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
- In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.
- Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Cook's Note:.
- Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.
Nutrition Facts : Calories 725.2, Fat 45, SaturatedFat 21.6, Cholesterol 103.2, Sodium 544.1, Carbohydrate 75.9, Fiber 5.1, Sugar 37, Protein 10.6
CHOCOLATE PEANUT BUTTER AND BANANA CAKE
From "Cake Mix Magic." Uses a devil's food cake mix (a nice change from the yellow cake mix seen in other recipes for similar cakes). Basically, a chocolate banana cake with chocolate peanut butter glaze. Yum. The author notes that chunky peanut butter can be used for the glaze if desired but will not produce a smooth satiny glaze. Prep time is an estimate.
Provided by the_cookie_lady
Categories Dessert
Time 50m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.
CHOCOLATE PEANUT-BUTTER ICEBOX CAKE
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
- Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
- Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.
Nutrition Facts : Calories 429 g, Fat 32 g, Fiber 1 g, Protein 6 g
More about "chocolate peanut butter icebox cake food"
CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE BY RACHAEL PACK
From thedailymeal.com
3.8/5 (16)Total Time 20 minsCategory DessertsCalories 603 per serving
- Place a single layer of wafer cookies at the bottom of a parchment lined pan; if necessary, break cookies to fill the gaps.
CHOCOLATE PEANUT BUTTER ICEBOX CAKE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 30 minsCategory DessertsCalories 595 per serving
- Line a 9x5-inch loaf pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.
- In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside.
- In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth.
- Add 1/3 of the whipped cream to the peanut butter mixture and beat with the mixer until smooth. Add the remaining whipped cream and fold with a rubber spatula, turning the bowl as you go, until the mixture is evenly combined and uniform in color and texture.
CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 4 hrs 35 minsCategory Low-Calorie Summer Dessert RecipesCalories 197 per serving
- Place peanut butter, yogurt, sugar and vanilla in a large bowl and beat with an electric mixer until smooth. Beat heavy cream in a medium bowl until soft peaks form. Fold the whipped cream into the peanut butter mixture until completely incorporated.
- Spread about 1 teaspoon of the whipped cream mixture onto each wafer. Stack the wafers, allowing 5 wafers per stack. Place the stacks on their sides on a platter, connecting them to make a log about 12 inches long. Frost with the remaining whipped cream mixture. Tent with foil and refrigerate for at least 4 hours or overnight. To serve, cut into 1-inch slices on the diagonal.
BEST PEANUT BUTTER ICEBOX CAKE RECIPE - HOW TO ... - DELISH
From delish.com
Category DessertTotal Time 4 hrs 30 mins
- Make the filling: In a medium bowl using a hand mixer, beat together cream cheese, 1 1/4 cups peanut butter, powdered sugar, vanilla, and salt until light and fluffy.
- Set aside. In a separate large bowl using a hand mixer, beat heavy cream until stiff peaks form.
CHOCOLATE PEANUT BUTTER ICEBOX CAKE - SMITTEN KITCHEN
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Servings 8Total Time 2 hrs
CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE : RECIPES ...
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Category DessertTotal Time 4 hrs 20 mins
ICEBOX CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 4Calories 570 per servingCategory Dessert
- In a large bowl using a hand mixer cream the cream cheese, powdered sugar, and vanilla together until smooth.
- Remove the lid and foil seal from the container of icing. Microwave the container of chocolate fudge icing for 30 seconds, stir and set aside.
- On the bottom of an 8x8 pan place a single layer of graham crackers. You may have to break some crackers into pieces to fill the bottom.
REESE'S PEANUT BUTTER CHOCOLATE ICEBOX CAKE RECIPE | NO ...
From lifeloveandsugar.com
Reviews 4Calories 670 per servingCategory Dessert
- Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
- 2. To make the mousse, beat the cream cheese and sugar for together in a large mixer bowl until smooth.
- 3. Add the milk and beat until smooth. Set cream cheese mixture aside and make whipped cream.
- 4. Whip heavy whipping cream on high with a mixer until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.
PEANUT BUTTER CHOCOLATE ICEBOX CAKE - THE WICKED NOODLE
From thewickednoodle.com
5/5 (1)
- In a large bowl of a standing mixer, add whipping cream, sugar and peanut butter. Whip until stiff peaks form.
- Line a medium-sized springform pan with saran wrap. Pour 1/3 of the peanut butter whipped cream into pan, spreading to the edges. Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside. Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies. Finish with final layer of whipped cream.
- Unmold cake and carefully remove saran wrap, then place cake on serving plate. Coarsely chop remaining chocolate wafer cookies and peanuts, then use them to top your cake. Drizzle with hot fudge (slightly warm is better than hot if drizzling in advance; hot should be added immediately before serving the cake).
NO-BAKE PEANUT BUTTER ICEBOX CAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.2/5 (29)Total Time 3 hrs 20 minsCategory DessertCalories 272 per serving
- Beat the cream cheese and peanut butter together until smooth. Mix in the powdered sugar and then mix in the cool whip, scraping the sides of the bowl as needed.
- Place chocolate chips and peanut butter in a bowl. Heat the whipping cream and pour over the chocolate, cover for 2 minutes and then mix until smooth. Place in a baggie cut the tip and drizzle over the top of the cake. Sprinkles with chopped Reese's
PEANUT BUTTER OREO ICEBOX CAKE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CakesServings 12Total Time 4 hrs 10 mins
DAIRY FREE ICEBOX CAKE | PEANUT BUTTER PLUS CHOCOLATE
From peanutbutterpluschocolate.com
Cuisine AmericanCategory DessertServings 10Total Time 3 hrs 10 mins
- Line a loaf pan with parchment paper both ways so it makes it easier to remove the cake. Spread a thin layer of the topping at the bottom of the pan and then line with cookies. Add a thin layer of the whipped topping over the cookies and repeat until you have filled the pan and be sure to end with topping. Cover and *freeze* for at least 3 hours or up to 2 weeks.
- When ready to serve, remove from the freezer and run a knife along the edges to losen. Remove the cake and top with crushed wafer cookies. Slice and serve. Store in the freezer when not serving.
PEANUT BUTTER CHOCOLATE ICEBOX CAKE RECIPE - LIVE WELL ...
From livewellbakeoften.com
5/5 (3)Total Time 6 hrs 30 minsCategory Dessert
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, mix together the cream cheese and peanut butter until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the other cup of heavy whipping cream, powdered sugar, and vanilla extract and mix on medium-high speed until soft peaks form.
PEANUT BUTTER AND PRETZEL ICEBOX CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 8Total Time 4 hrs 20 minsCategory Dessert, Main Dish
- Place in the refrigerator to thaw. This way, the ice cream will thaw evenly.Cut a piece of parchment paper to line the bottom of a loaf pan, leaving enough parchment on each side to drape over the sides.
REESE'S CHOCOLATE ICEBOX CAKE RECIPE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
Servings 15Calories 473 per serving
- In a medium size bowl, use a hand mixer to cream together the softened cream cheese and the peanut butter.
REESE'S CHOCOLATE PEANUT BUTTER ICEBOX CAKE - …
From completelydelicious.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory DessertCalories 449 per serving
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the cream cheese, peanut butter, powdered sugar and vanilla on medium high speed until smooth. Beat on high for an additional 1-2 minutes until light and fluffy.
- Either transfer mixture to a separate bowl and clean mixer bowl or with a second mixer bowl, beat the heavy cream to soft peaks. Use a spatula to fold cream cheese mixture into whipped cream in 2 additions, mixing only until smooth.
- To assemble the icebox cake, line an 8-inch cake pan (see Note) with plastic wrap. Place a layer of chocolate wafer cookies on the bottom. Spread 1/3 of the peanut butter cream cheese mixture on top. Scatter 1 cup of chopped peanut butter cups on top (about 10 whole cups). Top with another layer of chocolate wafer cookies. Continue layering until there are 3 layers of cookies, filling, and peanut butter cups. Cover with plastic wrap and place in fridge overnight.
- The next day, prepare the whipped cream. Beat the heavy cream to soft peaks. Add the powdered sugar and vanilla and beat to medium peaks, just another minute more.
PEANUT BUTTER ICEBOX CAKE - MOM ON TIMEOUT
From momontimeout.com
4.5/5 (2)Calories 453 per servingCategory Dessert
- Lay graham crackers in a single layer across the bottom of a 9 x 13 baking dish, breaking apart as necessary.
- In a separate bowl, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Add peanut butter and beat until combined.
SMITTEN KITCHEN’S CHOCOLATE PEANUT BUTTER ICEBOX CAKE ...
From kitchenstories.com
5/5 (6)Category DessertServings 8Total Time 9 hrs 50 mins
- Mix butter and some sugar together until combined in a food processor. Add egg and some vanilla and mix. Add baking powder, salt, cocoa powders, and flour and mix just until combined.
- Heat the oven to 175°C/350°F. Divide the dough into 6 equal pieces then roll the first between 2 pieces of parchment paper until very thin and just over 17 cm/7 in. in diameter. Place flat in the freezer for approx. 10 min. Once firm, peel back the top piece of parchment paper (it should now come off cleanly when pulled gently) and use something with a 17cm/7 in. rim to trim it into a neat circle. Slide onto a baking sheet and bake for approx. 8 – 10 min. and let it cool completely on paper, which you can slide onto a cooling rack so that you can use the tray again. Repeat with the remaining dough. It sounds like a lot of work, but the best thing is to get into a pattern where one piece is being rolled while another is freezing while the third one bakes and a fourth is cooling, so you’re never working with more than one piece at a time. By the time one piece bakes, the next is ready to leave the freezer.
- In a large bowl, beat the peanut butter, remaining vanilla, salt, and remaining sugar until smooth. Beating the whole time, slowly add the heavy cream, one small splash at a time, until the peanut butter cream mixture is loose enough that you can add the rest of the cream without breaking it into clumps. Whip the cream, watching it carefully (it’s very easy to overbeat with an electric mixer) until soft peaks form.
- Place a bit of the whipped cream on a cake stand, then add the first cookie. Thickly frost the first cookie all the way to the edges with about 110 grams/1/2 cup peanut butter cream. Repeat with the remaining cookies, decoratively swirling the top cookie with the remaining peanut butter cream. Garnish with chocolate shavings, sprinkles, or chocolate peanut butter candy. Place the cake in the fridge overnight or, ideally, for closer to 24 hours so that the cookies soften into cake layers.
CHOCOLATE PEANUT BUTTER ICEBOX CAKE - LAUREN'S LATEST
From laurenslatest.com
Cuisine AmericanTotal Time 12 hrs 15 minsCategory DessertCalories 341 per serving
- In a large bowl, mix cream cheese with sugar and vanilla until smooth. Stir in Nutella, scrape sides and mix again. Add in heavy cream and whip 2 minutes or until very thick.
- Dip Nutter Butters in milk and line the bottom with cookies. Top with half the nutella mixture and repeat the layers of cookies and cream one more time. Top with extra chopped nutter butters and refrigerate covered 12 hours or overnight.
- To serve, loosen edges of cake with butter knife and remove using the extra plastic wrap sides around the edges. Cut into pieces and top with cream and chocolate sauce.
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Cuisine AmericanCategory DessertServings 10Total Time 10 hrs 40 mins
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Cuisine AmericanCategory CakesServings 8Total Time 30 mins
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