Texas Dirt Cake (Peanut Butter Icebox Cake)
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Freeze Time: 6-8 hours Serves: 8-12
A creamy, peanut butter frozen treat with crushed peanut butter cookies.
25-28 peanut butter sandwich cookies, divided
2 tablespoons melted butter
1 (8 ounce) package cream cheese, at room temperature
1/3 cup powdered sugar
¾ cup creamy peanut butter
1 ¾ cups milk, divided
1 (3.4 ounce) box Jell-O Instant Vanilla Pudding Mix
1 (8 ounce) container Cool Whip, thawed
Gummy Rattlesnake Candies (optional), for serving
Place approximately 15-18 peanut butter sandwich cookies in a large plastic food storage bag. Seal bag and use a rolling pin to finely crush cookies. Alternatively, cookies can be crushed in a food processor. Place crushed cookies in a bowl and mix with melted butter. Press cookies into the bottom of a 9-inch round spring form pan to form crust. Place pan in freezer to allow crust to firm up.
Meanwhile, using an electric mixer, beat cream cheese in a large bowl until fluffy. Slowly beat in powdered sugar and ¼ cup milk, mixing until fully combined. Beat in peanut butter and mix to combine. Carefully fold whipped topping into peanut butter mixture. Set aside.
In a separate bowl, stir together pudding mix with remaining 1 ½ cups milk. Set aside for 1-2 minutes to thicken. Once thickened, slowly fold peanut butter mixture into pudding. Once fully incorporated, pour cake filling over frozen cookie crust.
Place remaining peanut butter cookies in a large plastic food storage bag. Seal bag and use a rolling pin to coarsely crush cookies, leaving several large pieces. Sprinkle crushed cookies on top of cake. Cover with foil and freeze for 6-8 hours or over night.
To serve, remove cake from spring form pan. Top cake with gummy snakes and let cake sit at room temperature for 10-12 minutes before cutting. Store leftovers in the freezer.
NOTE: A 9x9-inch square pan or deep dish pie plate can be used in place of the spring form pan.