Nutter Butter Icebox Cake

My husband’s favorite dessert is icebox cake.

If you are unfamiliar, it’s basically a chocolate pudding and graham cracker lasagna.

I, however, am not a fan.

Not sure why…maybe the soggy-ish graham crackers, maybe it’s because I hate making pudding…ALL THE STIRRING!  Seriously it takes milk 14 hours to start boiling.

Maybe it’s because his mother makes it.

 

I’m kidding, geez.

 

Ok, back to icebox cake.

Again, not sure why it’s not my thing…but I will tell you that the mystery has plagued me for 14 years…that’s when I met the husband and he introduced the soggy graham cracker dessert into my life.

So, I decided to take matters into my own hands.

Make an icebox cake I can get behind.

I will say that there is no boiling milk, which is awesome, but there is stirring involved.  I couldn’t figure out a way around that.

Annnd it’s chocolate and peanut butter.

Really…using Nutter Butters instead of graham crackers is like the best idea I’ve had all day.  All week even!

And the pudding is less pudding-like and more mousse-like.

So it doesn’t seem as soggy-ish.

 

Ok, short story long.

Nutter Butter Icebox Cake.

PhotobucketChop up some peanut butter cookies…
PhotobucketMaking the “pudding”…mix sweetened condensed milk, water and instant chocolate pudding together for like 5 minutes.
This is the exercise portion of the recipe…
PhotobucketPlop your whipped cream into the thickened mixture…
PhotobucketThen gently fold in your whipped cream until the colors aren’t swirly…
Photobucket
Then layer your pudding and cookies, starting with pudding…
PhotobucketStart and end with pudding…
PhotobucketThat’s it!
Let the whole concoction set up in the fridge at least 4 hours…you could easily make it the night before.
Then dig in!
Photobucket

Print

Nutter Butter Icebox Cake

  • Author: Cookies & Cups

Description

serves 8


Ingredients

  • 1 (14 oz) can sweetened condensed milk
  • 1 cup ice-cold water
  • 1 pkg (3.4 oz) instant chocolate pudding
  • 2 cups heavy whipping cream
  • 3 cups coarsely chopped Peanut Butter sandwich cookies (such as Nutter Butter)
  • extra cookies and whipped cream for garnish

Instructions

  1. Whip your heavy cream on medium high until soft peaks form, about 1 1/2 minutes. Set aside.
  2. In a medium bowl whisk together sweetened condensed milk and water until combined. Add in chocolate pudding and whisk vigorously for 5-6 minutes until mixture becomes thick.
  3. Fold in your whipped cream into the pudding mixture and stir until completely incorporated.
  4. In a 2.8 qt casserole dish spread 1/3 of the pudding mixture on the bottom. Top with 1 1/2 cups chopped cookies. Repeat this process again and finish with pudding mixture.
  5. Cover and refrigerate for at least 4 hours.
  6. Garnish with whipped cream and more cookies.

Notes

store in an airtight container for up to 2 days.

 

54 Responses

  1. I’ve never really understood what icebox cake IS until I read this! And I’d prefer your nutter butter version also. Actually I’d just prefer to eat peanut butter and chocolate at every meal. And this will help.

  2. Mary

    My question is how did your version of ice box go over with your hubby…looks yummy. I love, love, love your blog…You are my favorite of all the bloggers I try to follow.

  3. Tanya Stevens

    Nut butters are my favorites 🙂 I would love so much to try out your version of ice box cakes, they look delicious.

  4. You, my dear, are a true genius. I hate soggy anything and while I love Oreos, I feel like they are kind of glory hogs in the make it with a cookie dessert recipe category. A moment of silence in support of giving the Nutter BUtter all the glory it deserves.

    Amen.

    Wait. Do you say amen after a moment of silence?

  5. Brenda

    Looks soooo delightful! Can’t wait to try it!

    Why does milk take 14 hours to boil? Hate making any sauces b/c of that reason alone! So this recipe is a winner in my books.

  6. Truth be told: I’m a fan of the soggy graham crackers 🙂 But I think I’d probably like soggy nutter butters even better, so good call there!

  7. megan

    SO, I also was introduced to the icebox cake with my hubby’s family and didn’t get it…so blah, so flat, so not rich enough…especially since I made the MUCH BETTER VERSION known as the Chocolate Eclair cake…(you must know that one: with the grahams and vanilla pudding/cool whip mixture layered up and then topped with a can of frosting that you melt in the microwave for 1 minute, pour over the top and chill into decadent deliciousness?????) ANYHOO, THIS version is definitely up my alley and I’m thinking of making it for 4th of July…it would probably work with Oreo’s too (kind of like the Mud dessert)…thanks for sharing! It looks awesome!

  8. Wow I never knew what icebox cake was until I read this! Thanks for solving the mystery… I read this post with my 5-year old, who is currently obsessed with mint oreos. He wants me to make him a chocolate mint version. Mind if I post on my blog about it? I will link to you! I love your blog. And kristan’s too, and the one you share with kristan…

  9. Wendy Cone

    Thanks Shelly. My Moms group at church is making this with Peanut Butter Oreos. Those dang Nutter Butters were $5. I figure it is a combo of your two icebox cakes. And NO OVEN!!! And as you know that is crucial in Texas!

  10. Darlene

    Can you use cool whip instead of the heavy cream? I don’t do so well with the heavy cream. Probably because I have no metal bowl. 🙁

  11. ashley

    I find it interesting that this is ice box cake…. for me (and perhaps it’s a canadian thing?!) the Ice Box cake I make includes whipping cream/cool whip and thing chocolate wafers, alternating layers, usually in the shape of a log…. seriously delish!

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