Name: Peanut Butter Cup Oreo Icebox Cake
Prep time: 12 min
Yield: 8
Ingredients: 48 Oreo Cookies; 1 1/2 cups heavy whipping cream (OR one 12 ounce tub Cool Whip, thawed); 1 3.4 oz package of dry vanilla pudding mix; 2 1/3 cups milk of your choice, divided; 4-5 Oreo cookies, crumbled; 1/4 cup peanut butter cups, chopped; [br][b]Optional Toppings:[/b]; 1/4 cup mini Oreo cookies; sliced almonds; coconut chips; caramel sauce if desired

Peanut Butter Cup Oreo Icebox Cake is the perfect easy dessert for summer barbecues, potlucks and parties. Best of all, it’s easy to customize and loaded with layers of Oreo cookies, a whipped cream and pudding filling, and peanut butter cups.

Peanut Butter Oreo Icebox Cake - the perfect easy and cool dessert for summer potlucks, barbecues, picnics, parties and cookouts. Best of all, only a few ingredients with layers of Oreo cookies, Reese's peanut butter cups and sweet rich caramel sauce. So delicious and always a crowd-pleaser!

As much as I love pretty and complicated desserts, there are some days I just feel like making something super EASY.

You can’t get any easier than icebox cakes. They’re so simple to whip up and perfect for feeding a crowd.

A few of our favorites include:

Mixed Berry
Cherry Cheesecake
Strawberry
S’mores
Monster Cookie
Turtle
Pumpkin Icebox Cake – great for fall or Halloween parties

Plus even your kids can help out if you need to keep them entertained after school.

It takes less than 15 minutes and a handful of ingredients.

Peanut Butter Cup Oreo Icebox Cake makes the perfect summer easy no bake treat

The basics you need for this Peanut Butter Cup Oreo Icebox Cake is:

Oreo cookies
whipped cream
pudding mix
milk
Mini Reese’s Peanut Butter Cups

You can use pretty much any milk you have on hand. Be sure to dunk the Oreo cookies in a little bit before layering it with the pudding mixture.

Icebox cakes are so easy to customize and the best part is getting to add your favorite fun toppings. You can see this one is loaded with mini peanut butter cups, mini Oreo cookies, sliced almonds, toasted coconut chips and a drizzle of caramel sauce.

This Peanut Butter Cup Oreo Ice Box cake is even a great make ahead dessert. The best part is you won’t even have to turn on your oven! The hardest part is waiting for everything to chill out in the fridge.

The results are a creamy and decadent no bake dessert with hardly any effort!

Yields 8

Peanut Butter Cup Oreo Icebox Cake

This Peanut Butter Cup Oreo Icebox Cake is so simple to make. With layers of oreo cookies and a whipped cream filling, it makes a delicious and easy treat!

12 minPrep Time

12 minTotal Time

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Ingredients

48 Oreo Cookies

1 1/2 cups heavy whipping cream (OR one 12 ounce tub Cool Whip, thawed)

1 3.4 oz package of dry vanilla pudding mix

2 1/3 cups milk of your choice, divided

4-5 Oreo cookies, crumbled

1/4 cup peanut butter cups, chopped

Optional Toppings:

1/4 cup mini Oreo cookies

sliced almonds

coconut chips

caramel sauce if desired

Instructions

Using a stand mixer or a hand mixer, beat heavy cream until stiff peaks form.
In a large bowl, make vanilla flavored pudding according to directions on package, using 2 cups of milk. Allow to set up for at least 5 minutes. Fold in 3/4 of the whipped cream leaving the remaining for the topping.
In a separate small bowl, pour 1/3 cup of milk.
Dip Oreos in milk quickly and then place into the bottom of a 8 x 8 square pan, making a single layer.
Spread pudding mixture over the first layer of Oreos.
Dip Oreos in milk quickly and place on top of the pudding mixture in a single layer.
Spread pudding over the second layer of Oreos.
Dip remaining Oreos in milk quickly and place on top of the pudding mixture in a single layer.
Spread pudding over the final layer of Oreos.
Spread whipped cream over the top of the pudding.
Sprinkle crumbled Oreo cookies over.
Top with mini Oreo cookies, peanut butter cups, caramel sauce and any additional toppings if desired.
Loosely cover with foil and refrigerate for 4-6 hours before serving.

Notes

*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5