Icebox cake was a long-standing fixture in my grandma’s kitchen on Sundays, especially during the summer. Hers was an incredibly simple version, consisting of layers of graham crackers, vanilla pudding and, sometimes, Cool Whip on top. It was one of my two favorite desserts at my grandma’s in the summer; the other being angel food cake with strawberries and whipped cream.
Last year, I experimented with an Oreo version of icebox cake, replacing the graham crackers with Oreo cookies and the vanilla pudding with cheesecake pudding. It was fabulous, and I went ahead and made another no-bake Oreo layer dessert later on last summer, that I decided needed a peanut butter cup spin.
Let’s be honest… once the temperature starts to creep about eighty, no matter how well air conditioned the house is, I think most of us would prefer to leave the oven off and instead indulge in cool, refreshing desserts. This is perfect, and if you’re a peanut butter fan, this will be right up your alley.
I kept the Oreo crust, but added peanut butter to the cream cheese layer for more of a peanut butter mousse consistency, topped that layer with chopped peanut butter cups, then layered on the chocolate pudding, a whipped topping layer, and more chopped peanut butter cups.
The result is a cool, creamy, peanut butter and chocolate loaded dessert, perfect for summer and anytime you need an easy no-bake dessert. I guarantee this would have been grandma-approved!
One year ago: Peanut Butter-Pretzel Chocolate Chip Cookies
Two years ago: Lemon Blueberry Cheesecake Bars
Three years ago: Rhubarb Pie-Tartlets and Root Beer Float Cake
Four years ago: Classic Lemonade
Five years ago: Greek Celebration Bread (Christopsomos) and Chocolate Chip Cookie-Topped Brownies
Six years ago: Buttermilk Pancakes