Peanut Butter Caramel Icebox Cake
Ingredients:
- 2 packages cream cheese (8 oz each), softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 cup caramel sauce, extra for drizzling
- 2 cups whipped cream, extra for layers and toppings
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 box graham crackers
- 1/4 cup chopped roasted peanuts
- 1/4 cup mini chocolate chips
Peanut Butter Caramel Icebox Cake
Directions:
Place cream cheese in a large mixing bowl. Mix. Stir together powdered sugar and peanut butter until smooth. Add 1 cup caramel sauce and 2 cups whipped cream.
In a separate bowl, add the vanilla pudding mix and cold milk and stir until thickened. Stir this mixture into the peanut butter mixture.
Spread a thin layer of peanut butter pudding mixture in a 9 x 13 inch pan. Add a layer of graham crackers on top.
Repeat layers until all peanut butter mixture is used, then finish with graham cracker layer.
Let the layer cake rest in the refrigerator for at least 4 hours, or overnight for best results.
Before serving, top with extra whipped cream, a little caramel sauce, chopped peanuts, and mini chocolate chips.
Enjoy this delicious no-bake peanut butter caramel icebox cake for a quick and easy dessert that’s sure to impress.
Preparation time: 20 minutes
Total time: 4 hours 20 minutes
Number of people: 12