chocolate and peanut butter oreo icebox cake

The ultimate for chocolate and peanut butter lovers, this chocolate and peanut butter oreo icebox cake comes together super easily and doesn’t even require you to turn on the oven!

The truth about cake baking in my life right now is:

(a) I REALLY REALLY WANT TO DO IT.

But, (b) there is just no time for anything that requires actually turning on an oven, waiting for it to heat, waiting for butter to soften, yada yada yada because by the time I actually get around to all of that, Remy’s twenty minute nap (le sigh) is over and she’s already onto fighting the next one.

Cue the NO BAKE CAKE.

Or the icebox cake, which sounds so much less sexy and amazing than it actually is. And yes, I do consider peanut butter frosting layered on chocolate frosting, layered on OREOS to be sexy. So there.

The recipe for this is originally from the Life, Love, and Sugar blog. Lindsay’s creations always make me drool and her photos do way more justice to just how delicious this is than mine ever could, so definitely check it out especially if you want to see some slices of cut cake!

Chocolate and Peanut Butter Oreo Icebox Cake

 

The ultimate for chocolate and peanut butter lovers, this chocolate and peanut butter oreo icebox cake comes together super easily and doesn't even require you to turn on the oven!

Yield: 16 slices

Ingredients

For the peanut butter and chocolate mousse

• 12 oz cream cheese, room temperature
• ¾ cup sugar
• 2 tbsp milk
• 2½ cups heavy whipping cream, cold
• 1 tsp vanilla extract
• 1¼ cups powdered sugar
• ½ cup peanut butter
• 2 tbsp natural unsweetened cocoa powder

For the cookie layers

• 1 cup of milk
• 2 boxes of Oreos

For the chocolate whipped cream

• ½ cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• 2 tbsp natural unsweetened cocoa powder
• Mini Reeses, chopped

Instructions

1. Line a 9-inch springform pan with parchment paper. Set aside.
2. For the mousse, beat together the cream cheese and sugar in the bowl of a stand mixer until smooth. Add the milk and again, mix until smooth. Remove the cream cheese mixture to a separate bowl.
3. In the stand mixer bowl, whip together the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Fold ⅓ of the whipped cream mixture into the cream cheese mixture to lighten it, then fold in the rest.
4. Divide the cream cheese/whipped cream mixture into two bowls so that ⅔ is in one bowl and ⅓ is in a second bowl. Lightly mix the peanut butter into the bowl with the bigger portion of the cream. Mix the cocoa powder into the bowl with the smaller portion of the cream. Set both aside.
5. Pour a cup of milk into a small shallow bowl. Place a single layer of oreos into the prepared baking pan, dipping each into the milk beforehand. Top with half of the peanut butter-cream mixture, smoothing the top and making sure it reaches the edges of the pan. Top with a second layer of oreos dipped in milk. Top with all of the chocolate mousse, smoothing the top to make sure it reaches the edges of the pan. Add one last layer of milk-dipped oreos and top with the remaining peanut butter mousse. Place in the refrigerator to set for at least 4 hours or overnight.
6. Remove the icebox cake from the pan.
7. To make the chocolate whipped cream topping, in the bowl of a stand mixer fitted with the whisk attachment, mix together the heavy cream, powdered sugar, and cocoa powder until stiff peaks form. Use this to decorate the top of the cake as desired. Sprinkle the chopped Reese's on top
8. 
   

source:https://joanne-eatswellwithothers.com/2016/10/chocolate-peanut-butter-oreo-icebox-cake.html