4-Ingredient Reese’s Peanut Butter Cookie Dough Icebox Cake
What if you could make a decadent dessert with just four ingredients and zero baking? The 4-Ingredient Reese’s Peanut Butter Cookie Dough Icebox Cake is the answer to your no-fuss dessert dreams. Combining creamy peanut butter, Cool Whip, chocolate sandwich cookies, and chopped Reese’s Peanut Butter Cups, this dessert is rich, indulgent, and incredibly easy to assemble.
Ingredients
- 1 container (8 oz) Cool Whip, thawed If you prefer homemade, substitute with stabilized whipped cream.
- 1 cup (260g) creamy peanut butter Use natural peanut butter for a less sweet, more intense peanut flavor.
- 1½ cups (190g) chopped Reese’s Peanut Butter Cups Mini cups work well for easier chopping.
- 24 chocolate sandwich cookies Swap chocolate sandwich cookies with gluten-free or vegan alternatives if needed.
Instructions
- Line an 8x8-inch baking dish with parchment paper for easy removal.
- Spread a thin layer of Cool Whip on the bottom of the dish to anchor the first cookie layer.
- Arrange a single layer of chocolate sandwich cookies over the Cool Whip, breaking cookies to fit if necessary.
- In a medium bowl, mix peanut butter with the remaining Cool Whip until smooth and fluffy.
- Gently fold in the chopped Reese’s Peanut Butter Cups.
- Spread half of the peanut butter mixture over the cookie layer.
- Repeat with another layer of cookies and the remaining peanut butter mixture.
- Cover and refrigerate for at least 6 hours, though overnight chilling is ideal for the best texture.
Notes
Tip: Letting the cake chill overnight allows the cookies to soften fully, creating a cake-like consistency.