Chocolate Peanut Butter Icebox Cake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 10-12
 
Chocolate Peanut Butter Icebox Cake
Ingredients
  • 1 Box of Chocolate Graham Crackers
  • 1 Tub of Dreyer's/EDY’S® Peanut Butter Pie Frozen Custard
  • 3 8oz Tubs of Whipped Topping
  • Toppings (Optional)- Sprinkles, Chopped Peanut Butter Cups
Instructions
  1. Spread a thin layer of whipped topping along bottom of 9 x 13 baking dish
  2. Lay graham crackers along bottom of baking dish. (I had to break one cracker in half in order to get measurements correct.)
  3. Using a food processor or blender, soften the Dreyer's/EDY’S® Peanut Butter Pie Frozen Custard until it is just soft enough to spread.
  4. Using a wooden spoon or spatula, spread a layer of Dreyer's/EDY’S® Peanut Butter Pie Frozen Custard over the graham crackers. Be sure to cover as much of the graham crackers as possible.
  5. Smear one tub of whipped topping over the custard layer.
  6. Repeat this process for the next layer as fast as you can to avoid melting.
  7. The top layer will be graham crackers covered with the last tub of whipped topping.
  8. Top with desired toppings.
  9. Freeze for at least 2-4 hours prior to serving.
Recipe by Makobi Scribe at http://makobiscribe.com/chocolate-peanut-butter-icebox-cake-recipe/