Chocolate and Peanut Butter Oreo Icebox Cake

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 4 tbsp Cocoa powder, natural unsweetened
  • 1 3/8 cups Powdered sugar
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 2 boxes Oreos

• Dairy

  • 12 oz Cream cheese
  • 3 cups Double creme
  • 18 tbsp Milk

• Other

  • Mini reeses, chopped

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 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
• 1 cup of milk
• 2 boxes of Oreos
• ½ cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• 2 tbsp natural unsweetened cocoa powder
• Mini Reeses, chopped

Directions

• Line a 9-inch springform pan with parchment paper. Set aside.
• 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.
• 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.
• 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.
• 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.
• Remove the icebox cake from the pan.
• 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 Reeses on top.

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