Peanut Butter Fudge Icebox Cake

Peanut Butter Fudge Icebox Cake - A creamy and decadent no-bake dessert filled with layers of chocolate graham crackers, peanut butter cream, hot fudge sauce, and whipped cream. 

Peanut Butter Fudge Icebox Cake

Ingredients
Whipped cream:
  1. 1 1/2 cups cold heavy cream
  2. 1/3 cup powdered sugar
  3. Peanut butter cream:
  4. 8 ounces cream cheese softened
  5. 1 cup creamy peanut butter not natural
  6. 1 1/3 cups powdered sugar sifted if lumpy
  7. 1/4 cup heavy cream

Assembly:
  1. One 14 oz box chocolate graham crackers you won't use all of them
  2. One jar hot fudge sauce at least 11.5 oz, warm enough to easily pour but not hot
  3. 1/4 cup roasted salted peanuts chopped

Instructions
Make the whipped cream:
  • Using a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream and powdered sugar for several minutes, until stiff peaks are just starting to form. Set aside.
Make the peanut butter cream:
  • Using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, peanut butter, powdered sugar, and heavy cream. Start on low speed, then gradually increase the speed to medium. Beat for about a minute, until smooth and creamy.
  • Take half of the prepared whipped cream and fold it into the peanut butter cream, folding until no streaks remain. Set aside the remaining half of whipped cream for the topping.