Chocolate Peanut Butter Icebox Cake
The irresistible duo of chocolate and peanut butter shines in this five-ingredient dessert that’s as low-effort as it is high-reward. This icebox cake is a no-bake wonder—ideal for sweltering summer days, yet equally delightful year-round. It stars two of my favorite nostalgic cookies: Oreos and Nutter Butters. Neither leans too sweet, and I’ve kept the whipped cream just lightly kissed with confectioners’ sugar so the rich cocoa and nutty peanut notes can truly come through. As it rests in the fridge overnight, the cream works its magic—softening the cookies into a tender, cake-like texture. The result? A crowd-pleasing slice of joy that turns any gathering into a celebration.
Serves 8-10
INGREDIENTS
3 cups cold heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Oreo sandwich cookies, approximately 26
Nutter Butter sandwich cookies, approximately 21
METHOD
In the bowl of a stand mixer with the whisk attachment, add heavy whipping cream, confectioners’ sugar, vanilla extract and kosher salt and whip until stiff peaks form—about 5 minutes.
To the bottom of an 8” spring form pan, add a single layer of Oreos—breaking Oreos in half to fill in any gaps as needed. Atop, add an approximately ¼” layer of whipped cream and use an offset spatula or a knife to smooth into an even layer. Layer Nutter Butters in a single layer—again breaking cookies to fill in gaps as needed. Repeat the entire process with alternating layers of Oreo, whipped cream and Nutter Butter and ending with a layer of whipped cream until you’ve reached the top of the springform pan. You’ll have approximately 5 layers of cookies. You will probably have one of each cookie left over. Smooth the top, cover with plastic wrap and refrigerate overnight.
Using a sharp knife cut the remaining one Oreo and one Nutter Butter into small pieces and sprinkle atop the cake to decorate
To unmold, run a sharp paring knife under hot tap water and carefully run it around the side of the springform pan to release the cake sides. Use a spatula to gently slide the cake onto a serving platter. Cut and serve.
Have you made it?
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