This makes an extremely decadent cake. The amount amount of layers you end up with will depend on how much whipped cream you spread between the Oreos. (You really can’t go wrong!) We ended up with 10 layers, which resulted in A LOT of cookies.
Delicious Peanut Butter Oreo Icebox Cake
- 3 (9-oz.) packages Oreo Thins
- 3 c. heavy cream
- 1/4 c. plus 2 tbsp. confectioners’ sugar
- 1/2 c. peanut butter (plus more, melted, to drizzle)
- 1 tsp. pure vanilla extract
In a large bowl, combine heavy cream, sugar, and vanilla extract. Using a hand mixer (or a stand mixer with a whisk attachment), beat until mixture is slightly fluffy and very soft peaks form. Add peanut butter and beat until very fluffy and stiff peaks form.
Dollop a small amount of the peanut butter whipped cream on your serving platter. (This will help prevent the cake from sliding.) Arrange 18 Oreos in a circle.
Spread a thin layer of whipped cream over Oreos. Arrange next layer of Oreos on top, placing cookies in between cookies from the previous layer instead of right on top. (This gives the outside of the cake the scalloped look!)
Continue layering Oreos and peanut butter whipped cream until you run out of whipped cream.
Crush a few leftover Oreos and sprinkle the crushed pieces over the cake to decorate.
Cover loosely with plastic wrap and refrigerate for 4 hours or up to overnight.
When ready to serve, heat 1/4 cup peanut butter in microwave for about 30 seconds, or until it melted. Drizzle over cake before serving.