Peanut Butter Icebox Dessert

Total Time

Prep: 20 min. + chilling


15 servings

Updated: Jun. 30, 2023
Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this whipped topping substitute) for a lovely layered look. —Nancy Mueller, Bloomington, Minnesota
Peanut Butter Icebox Dessert Recipe photo by Taste of Home


  • 16 Nutter Butter cookies, crushed, divided
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/3 cups confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2-1/2 cups cold 2% milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix


  1. In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust.
  3. In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts

1 piece: 323 calories, 15g fat (9g saturated fat), 27mg cholesterol, 217mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 4g protein.