Nutter Butter Nutella Icebox Cake

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Do you guys know the tight pants song from Jimmy Fallon?

{Gord and I are a little obsessed with that man. I actually gave Gordon his book for Father’s Day!}

Well in this house, we sing fat pants.

“Everybody’s talkin’ ’bout my fat pants. I got my fat pants. I got my fat pants on!”

We sing this for a number of reasons, but mainly because I make ridiculous desserts like this.

It all started with this Nutter Butter Nutella Pie. {Just, YES.}

All roads paved with nutter butters and nutella are roads I want to travel. AmIright?

So that was YEARS ago that I posted it {all you newbies will definitely want to click through to make THAT gem} but different variations of that recipe have always lingered around in my brain, ready to pop out at any moment.

Well, I’m not sure whether it was the 104 temperatures we’re supposed to get this week {kill me now} or the fact that I haven’t purchased nutter butters SINCE I made that pie back in 2011 but either way, I knew I had to use this brilliant cookie-nutella combination in an equally easy yet devilish way IMMEDIATELY. {–>Can’t explain. I don’t even understand myself, you guys.}

So this is what popped out of my brain and onto your screens this very day.

You’re welcome, America.

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While it is the very definition of devilish, it is also cold, sweet, refreshing and is the perfect chocolate/peanut butter combination. The softened cookie texture with the creamy nutella concoction makes for one heck of a dessert. Add a little whipped cream and this dessert will move into OMG status.

I knew this dessert was going to be trouble, so I took my pictures, my few bites*, portioned it all out and sent it off to other homes because THERE IS NO ROOM AT THE INN**.

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Anyways, this dessert is amazing and I have a funny feeling all ya’lls will love it too. Enjoy! Happy Wednesday 🙂

*only 1 piece, I swear!!

**my thighs

Print

Nutter Butter Nutella Icebox Cake

Yield: 16 pieces

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2-8 oz packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 13 oz. container Nutella
  • 1 1/2 cups heavy cream
  • 28 nutter butters
  • 1/2 cup cold milk
  • topping:
  • whipped cream
  • chocolate sauce
  • chopped nutter butters

Directions:

  1. Line a 9x9 glass dish with plastic wrap and set aside.
  2. In a large bowl, mix cream cheese with sugar and vanilla until smooth. Stir in Nutella, scrape sides and mix again. Add in heavy cream and whip 2 minutes or until very thick.
  3. Dip Nutter Butters in milk and line the bottom with cookies. Top with half the nutella mixture and repeat the layers of cookies and cream one more time. Top with extra chopped nutter butters and refrigerate covered 12 hours or overnight.
  4. To serve, loosen edges of cake with butter knife and remove using the extra plastic wrap sides around the edges. Cut into pieces and top with cream and chocolate sauce.

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  1. This looks super decadent (& guilty lol) but I’ll put it in my recipe box just in case I finally lose that 3 pounds!
    I love your site and would like to invite you to become a recipe partner with Chicory. Are you interested?

    Reply