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Chocolate Peanut Butter Icebox Cake
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Prep Time:
45 minutes
Total Time:
8 hours 45 minutes
Indulgent icebox dessert with double chocolate chunk cookies and creamy peanut butter layer - perfect for summer!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • Oil, water and egg called for on cookie mix pouch
  • 1 package (8 oz) cream cheese
  • 1/3 cup creamy peanut butter
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 1 cup mini peanut butter cups
  • 1/2 cup chocolate sauce or topping
Instructions:
  • Follow the baking instructions on the pouch of cookie dough. Allow the cookies to cool fully.
  • In a large bowl, blend together cream cheese, peanut butter, powdered sugar, and vanilla using an electric mixer on medium speed for 2 to 3 minutes until the mixture is smooth and creamy.
  • Reserve 1 cup of the whipped topping. Then, combine the remaining whipped topping with the peanut butter mixture and beat for 1 minute.
  • In a 13 x 9-inch (3-quart) baking dish, create a base of cookies. Fill in any gaps with broken cookies. Spread half of the peanut butter mixture over the cookies. Add another layer of cookies, then the remaining peanut butter mixture. Finish by spreading the reserved whipped topping on top.
  • Chill for 8 hours. Garnish with mini peanut butter cups and a chocolate sauce drizzle. Slice and enjoy.

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