This post is sponsored by Southern Peanut Growers, all opinions are my own.
Easy Reese’s Ice Box Cake: This peanut butter and chocolate ice box cake is loaded with fun flavors, and is a decadent no bake dessert perfect for summer parties, and gatherings with friends.
You guys! I am peanut butter obsessed over here. And I am not just talking straight out of the jar, I am talking whipped, flavored, powdered, in candy form, as a sauce, and every which way. Basically if it has peanut butter I am in. And if it is low work, low mess, no bake, peanut butter goodness then I am really, really in.
Earlier this year I made an ice box cake for the first time in my life. Yes, I know, I was missing out. And since that first attempt at it I realized there was a whole world of flavor possibilities in ice box cake form. It was only natural to take my love of all forms of peanut butter, and combine it with my love of ice box cakes! Easy Reese’s Ice Box Cake
I knew that the layers of graham crackers with peanut butter flavored pudding, and chunks of peanut butter cups was going to be decadently rich, and just irresistibly good.
So the layering began
Peanut butter is so fun because it goes so well with so many flavors. Some of my favorite combos are banana and chocolate. I skipped the banana for this Easy Reese’s Ice Box Cake recipe. Instead I did a layer of fudgey chocolate pudding mixture. Tons of chopped up peanut butter cups. And graham crackers. Followed by a layer of peanut butter goodness, and topped with hot fudge sauce. More peanut butter cups.
To say this was a rich dessert would be an understatement.
Start with a layer of graham crackers, and top them with peanut butter cups.
Then add a layer of your chocolate pudding mixture. Oh so creamy and good.
This is followed up with another layer of graham crackers, and more peanut butter cups, only this time they are chopped up to add some variety.
Then top that with your peanut butter pudding layer. I couldn’t find peanut butter pudding, so I took a vanilla pudding, and just mixed in some peanut butter protein powder. That way I could pretend this dessert was a little bit healthy! Win!
Then you need that final layer of graham crackers, and it goes into the fridge to let the pudding mixture layers set up.
And then it is topped with a decadent, sinfully silky hot fudge sauce.
And last, but not least, more peanut butter cups. We say go big or go home. Right?
Now tell me you don’t want to just dig into this bad boy? The good news is that because it is so rich, even though it is made in a 8 x 8 pan, it is enough to serve a group because you aren’t going to want a huge serving of Easy Reese’s Ice Box Cake.
Obviously my peanut butter obsession is justified. but if you guys want to further explore peanut butter, the Souther Peanut Growers are here to help. They have a list of 50 ways to think outside the peanut butter jar such as cooling down with a powdered PB smoothie, topping grilled fruits with a homemade peanut sauce or grabbing a portable peanut butter package or bar on the way out the door.
Check it out here: https://peanutbutterlovers.com/pb-lovers/beyond-the-jar
More dessert recipes to try:
- No Bake Oreo Cheesecake Ice Box Cake
- Eclair Ice Box Cake
- Hot Fudge Sauce
- Super Creamy Mint Chip Ice Cream
- Cookie Butter Ice Cream Cake
Easy Reese’s Ice Box Cake
Ice Box Cake
- 1/3 c peanut butter powder
- 1-3.9 oz vanilla instant pudding
- 2 cups milk
- 1 -3.9 oz chocolate fudge instant pudding
- 8 oz Whipped topping
- 15 graham crackers
- 24 Reese's Peanut Butter Cups 10 packages
Hot Fudge Topping
- 1/2 c brown sugar
- 1/4 c cocoa powder
- 1/4 c milk
- 1/4 c butter
- 1 Tbsp vanilla
- In a bowl, mix the peanut butter powder and vanilla pudding together with 1 cup milk.
- Once mixed, let set up for a few minutes, and set aside.
- In a separate bowl, mix the other cup of milk and the chocolate fudge instant pudding together, and let set up.
- Divide the whipped topping in half, and add half to each bowl of pudding. Stir well.
- Now get an 8x8 baking pan put and put down a single layer of graham crackers.
- On top of the graham crackers, add 9 peanut butter cups, spread evenly.
- Now pour the chocolate pudding mix over the graham crackers and peanut butter cups.
- Now layer on another set of graham crackers.
- Add another layer of peanut butter cups, this time chopped up. Pour the vanilla/peanut butter pudding mix over the top.
- Add another layer of graham crackers.
- Put in the fridge for an hour to set up.
- Meanwhile make the hot fudge topping.
Hot Fudge Topping
- Stir together brown sugar and cocoa powder, set aside
- In a small saucepan heat milk and butter, stirring until butter is fully melted.
- Remove from heat, and add the cocoa powder and brown sugar, and whisk together.
- Add the vanilla, and whisk again.
- Pour over the ice box cake, and remaining 5 peanut butter cups and chop them up to put on top.
- Sprinkle it on top, and return the ice box cake to the fridge to set up overnight.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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