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Easy No-Bake Reeses Peanut Butter Icebox Cake

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A decadent no-bake dessert featuring layers of creamy peanut butter filling, chocolate wafers, and Reeses peanut butter cups. Perfect for any occasion, this easy icebox cake requires minimal effort and delivers maximum flavor.

Ingredients

Scale
  • 1 cup chocolate wafer crumbs or graham cracker crumbs
  • 2 tablespoons melted butter
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup powdered sugar
  • 8 ounces Cool Whip, thawed
  • 1 box chocolate wafer cookies (e.g., Nabisco Famous Wafers) or graham crackers
  • 1 cup Reeses peanut butter cups, chopped
  • Chocolate syrup or melted chocolate for drizzling

Instructions

  1. Prepare the base (optional but recommended): Crush about 1 cup of chocolate wafers or graham crackers into fine crumbs. Mix with 2 tablespoons of melted butter. Press this mixture firmly into the bottom of a 9×13 baking dish. Pop it in the fridge while you make the filling.
  2. Make the peanut butter filling: In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 cup of creamy peanut butter until smooth and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through. Add 1 cup of powdered sugar and beat again until fully incorporated.
  3. Fold in the Cool Whip: Gently fold in 8 ounces of thawed Cool Whip using a rubber spatula. Start with about half, then add the rest. Fold until no white streaks remain. The filling should be light, fluffy, and easy to spread.
  4. Layer the wafers: Spread a thin layer of the peanut butter filling (about 1 cup) evenly over the prepared base. Place a single layer of chocolate wafers on top, covering the surface completely. Break some wafers in half to fill in gaps. Press them gently into the filling so they start absorbing moisture.
  5. Repeat the layers: Spread another layer of filling over the wafers, then add another layer of wafers. Repeat until you run out of filling, ending with a layer of filling on top. I usually get about 4 layers of wafers and 5 layers of filling in a 9×13 dish. The final layer should be smooth and even.
  6. Top with Reeses cups: Chop about 1 cup of Reeses peanut butter cups into small pieces. Sprinkle them generously over the top layer of filling. Press them in slightly so they stick. Drizzle chocolate syrup or melted chocolate over everything.
  7. Chill overnight: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 6 hours, but overnight is best. The wafers need time to soften completely, and the filling needs to set up firm enough to slice cleanly.
  8. Slice and serve: When you’re ready to serve, use a sharp knife to cut clean slices. Wipe the knife between cuts for the best presentation. Serve cold straight from the fridge.

Notes

For best results, chill overnight. The cake actually gets better after a day or two in the fridge. For dairy-free, use dairy-free cream cheese and coconut whipped topping. For gluten-free, use gluten-free chocolate wafers or graham crackers. Let the cake sit at room temperature for 5 minutes before serving for optimal flavor.

Nutrition

Keywords: no-bake dessert, icebox cake, peanut butter, Reeses, chocolate, easy dessert, summer dessert, potluck dessert

Find it online: https://emmastirs.com/easy-no-bake-reeses-peanut-butter-icebox-cake-recipe/