Name: Peanut Butter Oreo Icebox Cake
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 2 Packages of Oreo Cookies; 2 Cups Milk; Chocolate Syurp ((to drizzle)); 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)

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

Items you’ll need for this recipe

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

Review Recipe

Peanut Butter Oreo Icebox Cake

Prep Time 10 minutes

resting 4 hours

Total Time 10 minutes

Servings 12

Author Holly Nilsson

Course Dessert

Cuisine American

Print Pin

Ingredients

2 Packages of Oreo Cookies
2 Cups Milk
Chocolate Syurp (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

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Instructions

Peanut Butter Cream

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

Assembly

Pour milk into a bowl
Dip Oreo cookies into the milk for about 2-3 seconds on each side. You want them wet but not falling apart.
Line the bottom of a 9x9 pan with "milk soaked Oreos". I did have to break some of the cookies in half to fit to the edge
Top with 1/2 of the Peanut Butter Cream
Repeat one more layer of cookies and Peanut butter cream
Cover with plastic wrap (I stick toothpicks in the cake before putting on the wrap so it doesn't stick to the cake)
Refrigerate at least 4 hours (overnight is best)
Drizzle with Chocolate Syrup and serve with a glass of milk

Nutrition Information

Calories: 193, Carbohydrates: 17g, Protein: 6g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 128mg, Potassium: 210mg, Fiber: 1g, Sugar: 15g, Vitamin A: 85IU, Calcium: 65mg, Iron: 0.6mg

Keyword Peanut Butter Oreo Icebox Cake

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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!

Peanut Butter Oreo Icebox Cake