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Individual Peanut Butter Icebox Cakes Recipe

When it comes to quick and super-easy desserts, icebox cakes top the list for sure.

If you've never made this retro treat, it couldn't be simpler. Chocolate wafer cookies are layered with sweetened whipped cream. This "tower" is then laid on its side and covered with more whipped cream and chilled overnight. The cookies absorb the whipped cream and soften (becoming almost cake-like), and the whole thing is sliced up like a cake and served.

Easy-peasy, right? And no special equipment or baking skills needed.

Because this treat is so simple — like, "3 ingredients" simple! — I thought I'd tweak the filling just a bit with the addition of some peanut butter (because is there a better combination than peanut butter and chocolate?). And to up the cuteness factor, I created individual servings by making little stacks of cookies and leaving them upright. I used small canning jars for presentation and serving, but cupcake liners would work just as well.

These little cakes would be perfect for a birthday party, dessert buffet, picnic, you name it!

Recipe: Individual Peanut Butter Icebox Cakes

Yields: 10 – 12 cakes


  • 1 cup heavy cream, chilled
  • 3 tablespoons creamy peanut butter
    3 tablespoons confectioners' sugar
  • one 9-ounce package chocolate wafer cookies (you'll need 50–60 cookies)


  1. Beat heavy cream, peanut butter and confectioners' sugar until medium peaks form.
  2. Place one cookie in the bottom of a jar or cupcake liner.
  3. Dollop a heaping teaspoon of whipped cream on top. Cover with another cookie and press down lightly.
  4. Top with 3 more layers of whipped cream and cookies.
  5. Repeat with remaining whipped cream and cookies. If you have any leftover whipped cream, place in a Ziploc bag and snip an opening in the corner — pipe a bit on top of each cake. If you have any cookies leftover, crush into crumbs and sprinkle on top of the whipped cream.
  6. Refrigerate cakes for at least 6 hours or overnight if preferred. Serve chilled.

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Images via Sheri Silver

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