PB&J Icebox Cake

PB&J Icebox Cake

I’m not feeling particularly wordy today, and that’s okay.  Blogging in the summer has become a lot more sporadic and not very regimented.  In fact I’m writing this from my phone!  Jon’s on the big computer for school a lot, and the kids are home with me all the time.  They never complain when I test out new dessert recipes on them, though!  This one is a spin on my S’mores Icebox Cake, and it was a big hit.  

Icebox cakes are great during the summer because there’s zero cooking involved.  They’re also perfect for entertaining because you can make it up to 2 days in advance.  The less you do at the last minute for guests, the easier it is for everyone, and the more time you have to spend with your guests.  

 

Total Time:  9 hours (30 minutes hands-on time)

Serves:  8-10

Difficulty Level: Easy

 

Ingredients

2 ½ cups cold heavy whipping cream

1 cup creamy peanut butter7

1 – 8 ounce block of softened cream cheese

½ cup sugar

1 tablespoon vanilla extract

25-30 full-sized graham crackers

10 ounces Bonne Maman raspberry jam (about ¾ jar)

Fresh raspberries, for garnish (optional)

 

Directions

  1. Add the heavy cream, peanut butter, cream cheese, sugar, and vanilla to a stand mixer fitted with a whisk attachment. Start the mixer on low, and gradually work up to medium high speed as everything incorporates.  Once everything has incorporated, set aside.
  2. Secure a 9-inch spring form pan. Use graham crackers to completely cover the bottom.  Start with the full-sized crackers, and break up smaller pieces to fill the cracks.
  3. Use an offset spatula to spread a layer of the peanut butter cream mixtures over the graham crackers.
  4. For the jam layer, add the jam to a quart sized Ziploc bag. Push the jam to a corner, and use scissors to cut a small hole in the corner.  Drizzle a layer of jam over the peanut butter.
  5. Repeat the layers until you run out of peanut butter cream – it should give you about 5 layers.
  6. Smooth the peanut butter cream as the top layer. Cover the cake tightly with plastic wrap, and refrigerate 8 hours (or overnight is even better).
  7. To serve, release the cake from the spring form pan, and garnish with fresh raspberries.

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