Recipe courtesy of Eazy Peazy Mealz.
Ice Box Cake
1/3 cup peanut butter powder
1-3.9 ounces vanilla instant pudding
2 cups milk
1 -3.9 ounces chocolate fudge instant pudding
8 ounces whipped topping
15 graham crackers
24 Reese's Peanut Butter Cups (10 packages)
Hot Fudge Topping
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup milk
1/4 cup butter
1 tablespoons vanilla
- 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 8x8 baking 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.
Let set up for at least 4-5 hours, preferably overnight.