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.
Chop up some peanut butter cookies…
Making the “pudding”…mix sweetened condensed milk, water and instant chocolate pudding together for like 5 minutes.
This is the exercise portion of the recipe…
Plop your whipped cream into the thickened mixture…
Then gently fold in your whipped cream until the colors aren’t swirly…
Then layer your pudding and cookies, starting with pudding…
Start and end with pudding…
That’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!
Nutter Butter Icebox Cake
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
- Whip your heavy cream on medium high until soft peaks form, about 1 1/2 minutes. Set aside.
- 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.
- Fold in your whipped cream into the pudding mixture and stir until completely incorporated.
- 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.
- Cover and refrigerate for at least 4 hours.
- Garnish with whipped cream and more cookies.
Notes
store in an airtight container for up to 2 days.
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.
Looks delicious! I LOVE nutter butters. Can’t wait to try this.
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.
Omg! I totally had this dessert in my head! Sounds soooooo good.
I love icebox cakes! So easy and everyone loves ’em. Never thought to make one with nutter butters though! Awesome. 🙂
just made my first icebox cake recently and am obsessed. this looks like heaven!
Anything that has Nutter Butters? Instant favorite.
I can get on board with anything that has Nutter Butters!
I am definitely an ice box cake girl, and the addition of PB is perfect!
I LOVE Nutter Butters!! and I’ve had icebox cakes but never one like this! Wow, now THIS is party food. I think I need to throw one just to make this 🙂