Peanut Butter Oreo Icebox Cake
I used a 10-inch springform pan and had to build up my sides about an inch with parchment paper. It’s really simple to do– all you need to do is cut off two strips of parchment paper and line the insides of the pan. I also taped them together on the outside, just for good measure. Alternately, you could simply use a 12-inch springform pan (for a shorter, wider cake). And another option would be to simply fill the 10-inch pan up to the top and store any remaining mousse as leftovers for later!
INGREDIENTS:
- 12 ounces cream cheese, softened
- ½ cup peanut butter
- ¾ cup sugar
- 1¼ cup powdered sugar
- 5 cups Cool Whip (this is about 2½ of the 8 ounce tubs)
- 2 tbsp cocoa powder
- 2 (15.25 ounce) packages of Oreos
- ½ cup milk for dunking the Oreos
- OPTIONAL TOPPINGS
DIRECTIONS:
- Prepare a 10-inch springform pan by lining the sides with parchment paper (see notes in the post for alternative pan preparations).
MAKE THE CHOCOLATE AND THE PEANUT BUTTER MOUSSE.
- Using a stand mixer, whisk together the cream cheese, the peanut butter, and the sugar until smooth.
- Mix in the powdered sugar in three additions, mixing in between each one and scraping down the sides as needed.
- Mix in the Cool Whip (be sure to scrape along the sides and bottom of the bowl so that all of it gets mixed in well).
- Transfer about 2/3 of the mixture to another mixing bowl and set aside. Mix the cocoa powder into the mousse that remains in the first mixing bowl.
ASSEMBLY
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