Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, peanut butter icebox cake, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Can you believe that this peanut butter icebox cake only takes 30 minutes to make!
I love the fact that this is a no-bake dessert. Who the heck wants to turn their oven on all the time? Not this chick! The textures in this cake are completely irresistible. I love smooth and creamy pudding cakes. Now, the original recipe calls for regular Oreo cookies but I opted to use vanilla. I’ve actually tried it both ways and just enjoyed vanilla better.
You, on the other hand, are free to use whichever type you want. I’ve even heard of some folks making their crust with mint or strawberry Oreo cookies, which both sound delicious to me!
Me, personally? I prefer the vanilla Oreo cookies. I think they give this cake a nice crust that complements the other ingredients, Try what works best for your taste buds 🙂
Recipe and photo courtesy of Brown Eyed-Baker.
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Quick Tip: Serve this cake in small slices as it is very rich.