Peanut Butter Oreo Icebox Cake Recipe posted by Staff Writer Pin Share Tweet Email Jump to RecipeLOADS of soft Oreo cookies stuffed in between layers of chocolate and peanut butter mousse topped with hot fudge and peanut butter cups. This Peanut Butter Oreo Icebox Cake is the perfect no-bake summer dessert. JOIN MY FACEBOOK GROUP FOR SNEAK PEEKS AT UPCOMING RECIPES! This Peanut Butter Oreo Icebox Cake is easy to make! A FEW THINGS TO NOTE ABOUT THIS RECIPE: I used a 10-inch springform pan and had to build up my sides about an inch with parchment paper. It’s really simple to do– all you need to do is cut off two strips of parchment paper and line the insides of the pan. I also taped them together on the outside, just for good measure. Alternately, you could simply use a 12-inch springform pan (for a shorter, wider cake). And another option would be to simply fill the 10-inch pan up to the top and store any remaining mousse as leftovers for later! Don’t skip dunking the Oreos in milk before adding them to the cake! If you don’t soften them with milk before layering them in the cake, they’ll stay hard and make cutting the cake difficult. I used a jar of store-bought hot fudge to spread on the top of my cake. You could also make your own chocolate ganache instead! Continue to Content Peanut Butter Oreo Icebox Cake Yield: 16 slices Prep Time: 30 minutes Total Time: 30 minutes LOADS of soft Oreo cookies stuffed in between layers of chocolate and peanut butter mousse topped with hot fudge and peanut butter cups. This Peanut Butter Oreo Icebox Cake is the perfect no-bake summer dessert. Print Ingredients 12 ounces cream cheese, softened ½ cup peanut butter ¾ cup sugar 1¼ cup powdered sugar 5 cups Cool Whip (this is about 2½ of the 8 ounce tubs) 2 tbsp cocoa powder 2 (15.25 ounce) packages of Oreos ½ cup milk for dunking the Oreos OPTIONAL TOPPINGS Hot Fudge or Chocolate Ganache (link in post) Reese's cups More Oreos Instructions Prepare a 10-inch springform pan by lining the sides with parchment paper (see notes in the post for alternative pan preparations). Make the chocolate and the peanut butter mousse. Using a stand mixer, whisk together the cream cheese, the peanut butter, and the sugar until smooth. Mix in the powdered sugar in three additions, mixing in between each one and scraping down the sides as needed. Mix in the Cool Whip (be sure to scrape along the sides and bottom of the bowl so that all of it gets mixed in well). Transfer about 2/3 of the mixture to another mixing bowl and set aside. Mix the cocoa powder into the mousse that remains in the first mixing bowl. Assembly Evenly layer Oreos in the bottom of the prepared springform pan. Dunk each one in milk before placing in the pan. Spread half of the peanut butter mousse over the oreos. Repeat another layer of dunked Oreos over the peanut butter mousse. Spread the chocolate mousse over the Oreo layer. Repeat another layer of dunked Oreos over the chocolate layer. Spread the remaining peanut butter mousse over the Oreo layer. Freeze until firm, at least 2-3 hours. Let thaw for about 10 minutes before cutting. Optional Toppings Before cutting to serve, spread hot fudge (at room temp, do NOT heat) or chocolate ganache (cooled to room temp) over the cake. Garnish with chopped Oreos and/or Reese's Cups. Notes Calories 431 | Fat 24g | Saturated Fat 9g | Carbs 55g | Fiber 2g | Sugar 34g | Protein 5g More No-Bake Recipes! Classic Muddy Buddies (aka Puppy Chow) Almond Joy Granola Bites Easy Ice Cream Cookie Dough Cake 1 YEAR AGO: 100+ COCONUT DESSERT RECIPES 2 YEARS AGO: OLD FASHIONED STRAWBERRY SHORTCAKE 3 YEARS AGO: M&M BROWNIE COOKIES 4 YEARS AGO: PUMPKIN PIE 5 YEARS AGO: BETTER THAN THIN MINTS GRASSHOPPER POKE CAKE 6 YEARS AGO: RITZ ROLO BARK 7 YEARS AGO: FLOUR PATCH CUPCAKES
The opening pic is without a doubt my FAVORITE image I have ever seen on your site. Stunning. The contrast, the colors, it’s tack sharp, and it’s really hard to photograph frozen things and not have them melt, and get clean cuts no less through those rock hard cookies. Girl. I’ve been there. This is a stunning photo that belongs on a magazine cover. And I’m sure the recipe tastes lovely too 🙂 pinned!!
I’m good with all things sugar all the time 🙂 I love that you added the peanut butter to this. I’ve had it with plain Cool Whip, but now all I can think about is the peanut butter goodness this must be!!!
I’ve always wondered about mixing together just a few simple ingredients, sticking it in the freezer, and being able to call it an icebox cake. Intriguing! Those layers look absolutely gorgeous, I can’t wait to sink my teeth into this 🙂
This makes me so happy I want to jump up and dance . . . and do cartwheels and then make and eat the entire cake! Ashton you have outdone yourself girlfriend. Big, big love!!!!!!!!!!!
This looks delicious! I never made the sugar resolution. Just the resolution that I would bond with my treadmill more. I’m pretty much holding to that one, so all is good. Thanks for sharing this quick easy recipe 🙂
