Peanut Butter Oreo Icebox Cake
Ingredients
- 2 packages of Oreo cookies
- 2 cups milk
- chocolate syrup
Peanut Butter Cream
- 1 cup creamy peanut butter
- 1 package cream cheese softened
- 1 cup powdered sugar
- ¼ cup milk
- 1 package Cool Whip thawed
Instructions
- 1
With an electric mixer, cream together cream cheese, ¼ 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
- 4
Pour milk into a bowl
- 5
Dip Oreo cookies into the milk for about 2-3 seconds on each side. You want them wet but not falling apart.
- 6
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
- 7
Top with ½ of the Peanut Butter Cream
- 8
Repeat one more layer of cookies and Peanut butter cream
- 9
Cover with plastic wrap (I stick toothpicks in the cake before putting on the wrap so it doesn't stick to the cake)
- 10
Refrigerate at least 4 hours (overnight is best)
240 min - 11
Drizzle with Chocolate Syrup and serve with a glass of milk
Peanut Butter Cream
Assembly
Nutrition
Per serving (based on 12 servings)
