PEANUT BUTTER ICEBOX CAKE

PEANUT BUTTER ICEBOX CAKE

INGREDIENTS:

·         8 oz cream cheese

·         1 cup powdered sugar

·         1 cup peanut butter

·         2 cups whipped topping, thawed

·         about 8-12 sheets graham crackers

·         1 1/2 cups whipped topping, thawed

·         peanut butter candies (I used 1 box of Reese’s Pieces and 6 peanut butter cups

DIRECTIONS:

1.     Line an 8×8 or 9×9 inch square baking pan with aluminium foil.

2.     In a large bowl beat the cream cheese until soft.

3.     Then mix in the powdered sugar and peanut butter.

4.     Fold in 2 cups of whipped topping until even.

5.     Spread 2 tablespoons of the peanut butter filling on the bottom of the dish. Then place a layer of graham crackers on top. You’ll need to break some crackers, or maybe trim them to create one even layer.

6.     Spread about 1/2 of the peanut butter layer over top of the crackers.

7.     Then place a second layer of crackers over top.

8.     Spread the rest of the peanut butter mixture over top.

9.     Top with the remaining 1 1/2 cups whipped topping and decorate with peanut butter candies.

10. Cover and place in the fridge for 2 hours to chill before serving. *

11. To serve, lift the cake out of the pan using the overhang of the aluminium foil. Then cut into squares.

Source  https://ohsweetbasil.com

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