No Bake Cake
Prep Time: 15 minutes
Total Time: 24 hours
Servings: 6-8
Ingredients:
Ice Box Cake
1/3 cup peanut butter powder
1-3.9 oz vanilla instant pudding
2 cups milk
1 -3.9 oz chocolate fudge instant pudding
15 graham crackers
8 oz Whipped topping
24 Reese's Peanut Butter Cups
(10 packages)
Hot Fudge Topping
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
1 Tbsp vanilla
Ice Box Cake
1/3 cup peanut butter powder
1-3.9 oz vanilla instant pudding
2 cups milk
1 -3.9 oz chocolate fudge instant pudding
15 graham crackers
8 oz Whipped topping
24 Reese's Peanut Butter Cups
(10 packages)
Hot Fudge Topping
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
1 Tbsp vanilla
Directions:
In a bowl, mix the peanut butter powder and vanilla pudding together with 1 cup milk.
Once mixed, let set up for a few minutes, and set aside.
In a separate bowl, mix the other cup of milk and the chocolate fudge instant pudding together, and let set up.
Divide the whipped topping in half, and add half to each bowl of pudding. Stir well.
Now get an 8 x 8 pan put and put down a single layer of graham crackers.
On top of the graham crackers, add 9 peanut butter cups, spread evenly.
Now pour the chocolate pudding mix over the graham crackers and peanut butter cups.
Now layer on another set of graham crackers.
Add another layer of peanut butter cups, this time chopped up.
Pour the vanilla/peanut butter pudding mix over the top.
Add another layer of graham crackers.
Put in the fridge for an hour to set up.
Meanwhile make the hot fudge topping.
Hot Fudge Topping
Stir together brown sugar and cocoa powder, set aside
In a small saucepan heat milk and butter, stirring until butter is fully melted.
Remove from heat, and add the cocoa powder and brown sugar, and whisk together.
Add the vanilla, and whisk again.
Pour over the ice box cake, and remaining 5 peanut butter cups and chop them up to put on top.
Sprinkle it on top, and return the ice box cake to the fridge to set up overnight.
In a bowl, mix the peanut butter powder and vanilla pudding together with 1 cup milk.
Once mixed, let set up for a few minutes, and set aside.
In a separate bowl, mix the other cup of milk and the chocolate fudge instant pudding together, and let set up.
Divide the whipped topping in half, and add half to each bowl of pudding. Stir well.
Now get an 8 x 8 pan put and put down a single layer of graham crackers.
On top of the graham crackers, add 9 peanut butter cups, spread evenly.
Now pour the chocolate pudding mix over the graham crackers and peanut butter cups.
Now layer on another set of graham crackers.
Add another layer of peanut butter cups, this time chopped up.
Pour the vanilla/peanut butter pudding mix over the top.
Add another layer of graham crackers.
Put in the fridge for an hour to set up.
Meanwhile make the hot fudge topping.
Hot Fudge Topping
Stir together brown sugar and cocoa powder, set aside
In a small saucepan heat milk and butter, stirring until butter is fully melted.
Remove from heat, and add the cocoa powder and brown sugar, and whisk together.
Add the vanilla, and whisk again.
Pour over the ice box cake, and remaining 5 peanut butter cups and chop them up to put on top.
Sprinkle it on top, and return the ice box cake to the fridge to set up overnight.
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