Stay chill and enjoy the classic combination of peanut butter and chocolate with this cool icebox cake. With only four ingredients and no baking required, this make-ahead dessert comes together in a snap. Graham crackers are sandwiched between creamy layers of sweet vanilla yogurt that are flavored with chocolate and peanut butter. The cake is refrigerated until the crackers have softened and the entire cake is ice-cold. Serve as-is or dress it up with a drizzle of melted dark chocolate. Cooking for a smaller crowd? Simply cut the recipe in half to fit an 8-inch x 8-inch dish.
Did you know? Icebox cakes are a no-bake dessert that gained popularity in the early 20th century with the advent of iceboxes—otherwise known as refrigerators!
This classic dessert is traditionally made by alternating layers of dairy (frequently whipped cream) and wafer cookies and often includes fruit or nuts.
Be sure to use an all natural peanut butter that contains one ingredient – peanuts! The natural peanut butter will incorporate into yogurt more easily than the thicker stuff and it contains no added sugar or salt. Stir the peanut butter well before using. If allergies are a concern, almond butter can be substituted.
Ingredients
| 16 graham crackers, approximately 2 sleeves |
| ¼ cup cocoa powder, unsweetened |
| 2-32 ounce containers vanilla flavored non-fat Greek yogurt |
| 1 cup peanut butter, all natural |
| Optional: 3 tablespoons dark or semisweet chocolate chips |
Directions
- Cover the bottom of a 9-inch x 13-inch pan with a single layer of graham crackers. Fill in any gaps with graham cracker pieces broken to fit.
- In the bottom of a large bowl, combine cocoa powder and a large spoonful of yogurt from one container. Whisk until no lumps remain. Add the rest of the container of yogurt and whisk to combine. Pour chocolate yogurt over the graham crackers in an even layer. Rinse out the bowl and dry.
- Place another single layer of graham crackers over the chocolate yogurt. Add the second container of yogurt and peanut butter to the clean bowl; whisk until well-combined. Pour peanut butter yogurt over the second layer of graham covers and smooth into an even layer. Cover and refrigerate overnight or for at least 6 hours.
- If desired, melt chocolate chips in a small microwave-safe bowl by heating in 10 second intervals; do not over-heat. Remove the chilled cake from the refrigerator and drizzle with the melted chocolate. Return cake to the refrigerator and chill for another 10 minutes. Serve cake ice-cold directly from the refrigerator.
Serves 18.
Nutrition
| Calories | 169 | Total Fat | 8 g |
| Saturated Fat | 1 g | Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 2 g | Trans Fat | 0 g |
| Cholesterol | 6 mg | Sodium | 116 mg |
| Potassium | 233 mg | Total Carbohydrate | 14 g |
| Dietary Fiber | 2 g | Sugars | 9 g |
| Protein | 11 g |
