DUE TO THE RECENT STAY PUT ORDER, OUR BRICK & MORTAR STORE IS NO LONGER OPEN TO THE PUBLIC. WE ARE SERVICING ONLINE ORDERS, HOWEVER, SOME PRODUCTS ARE NOT IN STOCK AND WILL NOT BE AVAILABLE UNTIL AFTER THE QUARANTINE IS LIFTED.

Peanut Butter Fluff Icebox Cake

Make Cookies First:

This is my daughters recipe for Chocolate Chip Cookies:

1 Cup Butter (room temp)
¾ Cup White Sugar
¾ Cup Brown Sugar
2 Eggs
2 Tsp. Vanilla
2 ½ Cup Flour
1 Tsp. Baking Soda
1 Tsp. Salt
2 Cups Chocolate Chips

Cream Butter, Sugar and eggs.  Add rest of ingredients.

Line pan with parchment paper, bake 350 for 12 minutes.

Peanut Butter Fluff:

6 Tbsp. Flour
1 Cup Milk
1 ¾ Cup Powdered Sugar
1 Cup Butter (room temp)
1 Cup Peanut Butter
1 Tsp. Vanilla

The day before: take flour and milk, heat over low heat stirring, when it gets thick, remove and put in glass bowl, refrigerate overnight or until completely cooled.

Mix all ingredients in mixer and mix until it gets a light color and fluffy.

Take 1 Cup Cream, whip until stiff peaks, fold into your Peanut Butter Fluff.

On bottom of spring form pan, cover with cookies, break them to make them fit.  Put a layer of fluff, cookies, fluff, cookies fluff.  I did 3 layers.

Freeze overnight, take out about 30 minutes before eating.

This is great if you are having a party you can make ahead of time, Bang!

Keep Smiling,  Hope you enjoy it.

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