Best Pbj Icebox Cake Recipes

PEANUT BUTTER 'N' JELLY CAKE

Peanut Butter 'N' Jelly Cake image

I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1/4 cup peanut butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1/2 cup plus 1 tablespoon peanut butter
1-3/4 tablespoons vanilla extract
3 cups confectioners' sugar
4 to 6 tablespoons whole milk
3/4 cup grape jelly
Dry roasted peanuts, optional

Steps:

Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.

PB&J ICEBOX CAKE

PB&J Icebox Cake image

This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly!

Provided by Jonathan Melendez

Categories Jellies

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 cup smooth peanut butter
3 1/2 ounces instant vanilla pudding
14 ounces peanut butter sandwich cookies
2 1/2 cups strawberry jelly, divided
1 1/2 cups sliced strawberries
2 cups miniature peanut butter cups, roughly chopped
1/4 cup chopped dry roasted salted peanut

Steps:

Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside.
Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined.
Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit.
Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups.
Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups.
Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer.
Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.

Nutrition Facts : Calories 1157, Fat 63.5, SaturatedFat 26.1, Cholesterol 113, Sodium 723, Carbohydrate 139.9, Fiber 5.2, Sugar 97.5, Protein 17.8