Description
A creamy, crunchy dessert made with layers of peanut butter mousse and Oreo cookies, perfect for any occasion.
Ingredients
- 8 oz cream cheese (softened)
- 1 cup creamy peanut butter (no-stir, not natural)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream (cold)
- 1/4 cup unsweetened cocoa powder
- 3/4 cup extra powdered sugar
- 30 Oreos (regular, about one package plus extra)
- 1/2 cup milk (for dunking)
- 1/4 cup hot fudge or chocolate ganache (room temperature, for drizzling)
- 6-8 peanut butter cups (chopped)
- a few crushed Oreos (for topping)
Instructions
- Make the mousse layers: In a large mixing bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter, powdered sugar, and vanilla extract, and mix until well combined. In another bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into the peanut butter mixture until fully incorporated.
- Assemble the cake: Take each Oreo and dip it quickly in milk—just enough to soften, but not too soggy. Layer the dipped Oreos on the bottom of a 9×13 inch dish. Spread half of the peanut butter mousse over the Oreos, smoothing it out evenly.
- Create more layers: Repeat the dipping and layering process with more Oreos and mousse, finishing with a final layer of mousse on top. Drizzle hot fudge or chocolate ganache over the top, and sprinkle with crushed Oreos and chopped peanut butter cups.
- Chill and finish: Cover the dish with plastic wrap and refrigerate for at least four hours, but overnight is ideal. This allows the flavors to meld together beautifully. When ready to serve, slice and enjoy your delicious creation!
Notes
The longer you chill the cake, the better the layers will meld together, enhancing the flavor and texture. Customize with fruits or different nut butters for variations.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American