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Reese’s Chocolate Icebox Cake

Ingredients 

FOR THE CHOCOLATE LAYER:

  • 2 small boxes chocolate instant pudding 3.4 ounces each
  • 3 cups whole milk
  • 2 cups Cool Whip thawed

FOR THE PEANUT BUTTER LAYER:

  • 8 ounces cream cheese softened
  • 3/4 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 cups Cool Whip thawed

OTHER LAYERS:

  • 21 whole chocolate graham crackers you’ll need 3 sleeves
  • 17.6 ounces Reeses’s Miniature peanut butter cups quartered (Family size bag of Reese’s cups)

Instructions 

MAKE THE CHOCOLATE LAYER:

  • In a small bowl, whisk together the pudding and milk until smooth.
  • Fold in the Cool Whip.

MAKE THE PEANUT BUTTER LAYER:

  • In a medium size bowl, use a hand mixer to cream together the softened cream cheese and the peanut butter.
  • Mix in powdered sugar.
  • Then fold in the Cool Whip.

ASSEMBLE THE DESSERT:

  • Place 7 crackers in a single layer in a 9×13 baking dish.
  • Spoon half of the chocolate pudding mix over the graham crackers.
  • Sprinkle a layer of quartered Reese’s cups over the pudding.
  • Place 7 graham crackers over the Reese’s cups. Press down lightly.
  • Spoon all of the peanut butter filling mixture over the graham crackers and spread out evenly.
  • Layer another 7 graham crackers over the peanut butter filling.
  • Spoon the remaining chocolate pudding over the crackers.
  • Arrange the rest of the peanut butter cups over the pudding.
  • Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

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