PEANUT BUTTER ICEBOX CAKE, IF YOU LIKED IT SAY HELLO

• Lay graham crackers in a single layer across the bottom of a 9 x 13 baking dish, breaking apart as necessary.
• Spread half of the hot fudge sauce on top of the graham crackers. Set aside.
• Using a stand mixer or hand mixer, whip heavy cream until stiff peaks form. Set aside.
• In a separate bowl, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Add peanut butter and beat until combined.
• Add powdered sugar and beat until no lumps remain. Beat in vanilla extract.
• Fold in whipped cream. Fold in chopped Reese’s.
• Spread half of cheesecake mixture on top of hot fudge sauce.
• Add a layer of graham crackers, remaining half of hot fudge sauce, and remaining cheesecake mixture. Top with another layer of graham crackers.

Whipped Cream Topping

• Using a stand mixer or hand mixer, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread whipped cream on top of graham crackers.

Graham Cracker Crumble

• Combine graham cracker crumbs, melted butter and sugar in a small bowl. Mix to combine. Sprinkle over the top of the cake.
• Cover and chill for at least 8 hours.
• Top with additional Reese’s candy before serving, if desired.

Nutrition