Name: Peanut Butter Oreo Icebox Cake
Yield: 1
Ingredients: 3 (9-oz.) packages Oreo Thins -; 3 c. heavy cream -; 1/4 c. plus 2 tbsp. confectioners’ sugar -; 1/2 c. peanut butter (plus more, melted, to drizzle) -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Peanut Butter Oreo Icebox Cake

1. 3 (9-oz.) packages Oreo Thins -

2. 3 c. heavy cream -

3. 1/4 c. plus 2 tbsp. confectioners’ sugar -

4. 1/2 c. peanut butter (plus more, melted, to drizzle) -

5. 1 tsp. pure vanilla extract -

How to cook deliciously - Peanut Butter Oreo Icebox Cake

1. Stage

In a large bowl, combine heavy cream, sugar, and vanilla extract. Using a hand mixer (or a stand mixer with a whisk attachment), beat until mixture is slightly fluffy and very soft peaks form. Add peanut butter and beat until very fluffy and stiff peaks form.

2. Stage

Dollop a small amount of the peanut butter whipped cream on your serving platter. (This will help prevent the cake from sliding.) Arrange 18 Oreos in a circle.

3. Stage

Spread a thin layer of whipped cream over Oreos. Arrange next layer of Oreos on top, placing cookies in between cookies from the previous layer instead of right on top. (This gives the outside of the cake the scalloped look!)

4. Stage

Continue layering Oreos and peanut butter whipped cream until you run out of whipped cream.

5. Stage

Crush a few leftover Oreos and sprinkle the crushed pieces over the cake to decorate.

6. Stage

Cover loosely with plastic wrap and refrigerate for 4 hours or up to overnight.

7. Stage

When ready to serve, heat 1/4 cup peanut butter in microwave for about 30 seconds, or until it melted. Drizzle over cake before serving.