Cappers Farmer Blogs > Homespun Life in the City

Peanut Butter Chocolate Ice Box Cake

Erin SheehanThis year, as my birthday rolled around, I wanted to reprise last year’s ice cream cake recipe. But as the date approached, it became apparent that it would be way too hot to bake the bottom layer of an ice cream cake. I started looking around for a recipe that would satisfy – one with no baking at all! I finally found an ice box cake recipe and modified it to fit the bill.

This cake recipe was not cheap to make, in fact I am quite certain I could have bought a premade cake cheaper. But it sure does taste a lot better when you make your own, doesn’t it? Here’s the recipe in case you have a birthday coming up this summer and you don’t want to use the oven, but want something sweet and special.

Peanut Butter Chocolate Ice Box Cake  

Peanut Butter Chocolate Ice Box Cake

1 package (14 to 15 ounces) chocolate sandwich-filled cookies
1/4 cup butter or margarine, melted

1 package (8 ounces) cream cheese
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 tablespoons half and half
1 tub (8 ounces) frozen whipped topping, thawed
8 fun-size peanut butter cups, chopped

1 milk chocolate bar (1-2 ounces), chopped

Line 9-by-9-inch square pan with waxed paper. Remove filling from cookies and discard. Crush chocolate wafers into crumbs using a food processor. Add melted butter and stir to combine. Press into pan using a spoon to compress crust firmly.

Whip cream cheese, peanut butter, vanilla and half and half together using mixer at medium speed. Add whipped topping and beat into batter until completely mixed. Add chopped peanut butter cups to batter. Stir well to combine and place filling into prepared crust.

Sprinkle chopped chocolate bar on top for garnish.

Freeze for at least 1 hour. Store in freezer.

Before you plan to eat it, bring it out for about 10 minutes or so to soften up. Enjoy and don’t worry about the calorie count!