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Reese's Ice Box Cake, layers of sweets covered in hot fudge sauce and peanut butter goodness
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Easy Reese’s Ice Box Cake

A creamy, rich, peanut butter ice box cake. Layers of delicious flavor in a no bake dessert form!
Prep Time1 d 15 mins
Total Time1 d 15 mins
Course: Dessert
Cuisine: American
Keyword: ice box cake, reese's cake
Servings: 9
Calories: 552kcal
Author: Rachael Yerkes


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.


Let set up for at least 4-5 hours, preferably overnight.


Calories: 552kcal | Carbohydrates: 69g | Protein: 10g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 22mg | Sodium: 456mg | Potassium: 355mg | Fiber: 3g | Sugar: 50g | Vitamin A: 315IU | Vitamin C: 0.2mg | Calcium: 158mg | Iron: 2mg