Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1¼ cups powdered sugar
- 4 cups cool whip, divided
- 16 chocolate graham crackers
- 12 mini peanut butter cups, chopped
- ¼ cup fudge sauce
Instructions
- In a large bowl, combine the softened cream cheese and peanut butter, mixing until smooth.
- Add the powdered sugar, then fold in 3 cups of Cool Whip until well combined.
- Spread a small amount of the peanut butter mixture in the bottom of a 9-inch square pan to secure the graham crackers.
- Arrange the graham crackers to cover the bottom of the pan, breaking them as needed to fit.
- Spread half of the peanut butter mixture over the first layer of graham crackers.
- Add a second layer of graham crackers, then top with the remaining peanut butter mixture.
- Finish with a final layer of graham crackers and spread the remaining Cool Whip on top.
- Sprinkle chopped mini peanut butter cups over the top and drizzle with fudge sauce.
- Refrigerate for at least 2 hours before serving.
Last Step:
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Ensure the cream cheese is softened for easy mixing.
Customize with different toppings or add more chocolate for extra flavor.
This cake can be made a day in advance for best flavor.
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg