Peanut Butter Oreo Icebox Cake

This post may contain affiliate links. Please read my disclosure policy.

This post may contain affiliate links. Please read my disclosure policy.

The marriage of peanut butter and chocolate is just a match made in heaven as far as I’m concerned… so when it’s peanut butter and oreo, it’s off the charts in my books!  This Peanut Butter Oreo Icebox Cake is a very simple recipe that comes together in just 20 minutes and no baking is required!

The result is an unbelievably rich and decadent dessert that tastes like you spent all day in the kitchen! This is a perfect dessert for summer! When it’s really hot outside there is no need to slave away over a hot stove, so this no bake icebox cake recipe really makes a hot day easier!

REPIN Peanut Butter Oreo Icebox Cake

MY LATEST VIDEOS

Items you’ll need for this recipe

* Peanut Butter * Oreo Cookies * 9 x 9 pan *

Peanut Butter Oreo Icebox Cake

The marriage of peanut butter and chocolate is just a match made in heaven as far as I’m concerned… so when it’s peanut butter and oreo, it’s off the charts in my books!  This Peanut Butter Oreo Icebox Cake is a very simple recipe that comes together in just 20 minutes and no baking is required!

Print Recipe

Did you make this recipe? Leave a review »

Ingredients:

• 2 Packages of Oreo Cookies
• 2 Cups Milk
• Chocolate Syrup (to drizzle)

Peanut Butter Cream

• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Softened Cream Cheese
• 1 cup Powdered Sugar
• 1/4 cup Milk
• 1 package (8 Ounce) Cool Whip, Thawed

Follow Spend With Pennies on Pinterest

Directions:

Peanut Butter Cream

1. With an electric mixer, cream together cream cheese, 1/4 cup of milk and peanut butter
2. Add Powdered Sugar and mix until blended and then beat until smooth
3. Add cool whip and mix on low just until mixed

Assembly

1. Pour milk into a bowl
2. Dip Oreo cookies into the milk for about 2-3 seconds on each side. You want them wet but not falling apart.
3. Line the bottom of a 9×9 pan with “milk soaked Oreos”. I did have to break some of the cookies in half to fit to the edge
4. Top with 1/2 of the Peanut Butter Cream
5. Repeat one more layer of cookies and Peanut butter cream
6. Cover with plastic wrap (I stick toothpicks in the cake before putting on the wrap so it doesn’t stick to the cake)
7. Refrigerate at least 4 hours (overnight is best)
8. Drizzle with Chocolate Syrup and serve with a glass of milk

©Holly Nilsson for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Here are a few more recipes you’ll love

* Banana Split Icebox Cake * Peanut Butter Lasagna * Chocolate Oreo Rice Krispie Treats *

This recipe was inspired by Kraft’s Peanut Butter & Fudge Swirl Pie and my mom’s amazing wafer icebox cake!

About the author

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More posts by Holly »