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Nutter Butter Fudge Ice Box Cake

By: Julia Pacheco
Peanut butter lovers rejoice—this nutter butter fudge ice box cake is creamy, chocolatey, and no oven required.
Prep: 10 minutes
Total: 2 hours 10 minutes
Servings: 8 servings
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Ingredients 

  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 8 oz cool whip, thawed
  • 16 oz package nutter butter peanut butter cookies
  • 7.2 oz magic shell chocolate fudge

Instructions 

  • To a bowl beat together the peanut butter and cream cheese. Beat in the cool whip.
  • Place a layer of nutter butter peanut butter cookies to the bottom of a 9×13 baking dish.
  • Place the creamy mixture over the top. Pour the chocolate fudge magic shell over the top. Add the remaining nutter butter cookies in a bag and crush. Sprinkle over the top of the chocolate fudge. Refrigerate for 2 hours.

Nutrition

Calories: 687kcal | Carbohydrates: 70g | Protein: 15g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 33mg | Sodium: 539mg | Potassium: 322mg | Fiber: 2g | Sugar: 34g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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