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–+ servings

Irresistibly Easy Peanut Butter Oreo Icebox Cake Delight

This Peanut Butter Oreo Icebox Cake is a no-bake marvel with creamy layers and chocolatey crunch, perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 24 cookies Oreo Cookies Use Double Stuf for a creamier experience.
  • 1 cup Creamy Peanut Butter Natural peanut butter is recommended.
For the Whipped Cream
  • 2 cups Heavy Cream Ensure it is cold.
  • ½ cup Powdered Sugar Mix well to avoid grit.
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing bowl
  • hand mixer
  • rectangular dish

Method
 

Step-by-Step Instructions
  1. Chill your mixing bowl and beaters in the freezer for about 15 minutes.
  2. Once chilled, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Gently fold the creamy peanut butter into the whipped cream.
  4. In a rectangular dish, spread a thin layer of peanut butter cream, followed by a layer of Oreo cookies. Repeat until all ingredients are used, finishing with whipped cream on top.
  5. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Allow the cake to sit at room temperature for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This dessert can be customized with different cookies or flavors. For extra richness, consider adding mini chocolate chips or a hint of sea salt.

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