Nutter Butter Icebox Cake
Servings: 15 servings
Calories: 632cal
Ingredients
- 80 Nutter Butter cookies three 16 ounce packages
- 1 quart heavy whipping cream 4 cups
- 3 ounces cream cheese softened at room temperature
- 3 teaspoons vanilla extract divided
- ¼ cup creamy peanut butter such as Skippy or Jif
- 1 ½ cups powdered sugar divided
- 4-6 Tablespoons water
Instructions
- Line an ungreased 9 x 13-inch baking dish with approximately 24 Nutter Butter cookies (3 rows of 8 cookies). You may need to cut two Nutter Butter cookies in half and place three half-pieces at the end of each row to fill any gaps in the baking dish. Set the dish aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add 1/4 cup heavy whipping cream and the softened cream cheese. Mix on low speed until smooth.3 ounces cream cheese
- Add the remaining 3 3/4 cups of heavy whipping cream and 2 teaspoons of vanilla extract. Beat on medium-high speed until soft peaks form.
- Add ¾ cup of the powdered sugar and continue beating until medium-stiff peaks are formed. Divide the whipped cream into three equal portions.
- Spoon one-third of the whipped cream over the Nutter Butter layer and gently smooth it out with an offset spatula, (being careful not to shift the cookies in the bottom layer). Make sure to get the whipped cream into all the corners, filling any gaps.
- Place the second layer of Nutter Butter cookies on top of the whipped cream layer, (the sides of the baking dish usually angle outwards making for a wider surface area) so you will most likely need to lay down a few more Nutter Butter cookies. My dish took 27 Nutter Butter cookies, (3 rows of 9 cookies)
- Add the second portion of whipped cream on top of the Nutter Butter layer, smoothing it out with the offset spatula.
- Place the final layer of Nutter Butter cookies on top of the whipped cream. You’ll be laying out about 27 Nutter Butter cookies, (3 rows of 9 cookies).
- Add the final portion of whipped cream, smooth the top, and place the cake in the refrigerator to chill while you make the peanut butter drizzle.
- Crush the remaining Nutter Butter cookies and set aside.
- In a medium-sized bowl combine the peanut butter, remaining 3/4 cup of powdered sugar and 1 teaspoon vanilla extract, plus 4 tablespoons of water. Blend with a hand mixer until smooth. Add more water (1 tablespoon at a time) if the glaze is too thick.1/4 cup creamy peanut butter
- Drizzle the peanut butter mixture over the whipped cream and top with the crushed Nutter Butter cookies.
- Refrigerate at least 4 hours before serving.
Notes
- I wouldn't recommend using natural nut butters in this recipe as they tend to be too runny and can separate as it sits. Regular creamy peanut butter is your best bet here, such as Skippy or Jif.
- Only crush the remaining Nutter Butter cookies once you have finished building the layers in your dessert. You may find you need more (or less) Nutter Butter cookies than called for, depending on how wide the base of your baking dish is (not all 9 x 13-inch baking dishes have the same base width).
Nutrition
Serving: 1serving | Calories: 632cal | Carbohydrates: 60g | Protein: 8g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 77mg | Sodium: 320mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 1004IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 0.1mg
