Dessert: Peanut Butter Oreo Icebox Cake

Recipe by Lauren Miyashiro Peanut butter and Oreos may be the world's greatest combination.

Ingredients

2 9-oz packages Oreo Thins
3 c. heavy cream
1/4 c. plus 2 tbsp. confectioners’ sugar
1/2 c. peanut butter (plus more to drizzle)
1 tsp. vanilla extract

Instructions

Make the whipped cream. In a large bowl, combine the heavy cream with the sugar and vanilla extract. Beat until the mixture starts to thicken. Add the peanut butter and continue to beat until fluffy and stiff peaks form. Set aside.
Build the cake. Dollop a small amount of the peanut butter whipped cream on your serving platter. (This will help prevent the cake from sliding.) Arrange Oreos in a circle of 18. Use a spatula to spread on cream mixture with enough cream to cover. Arrange next layer of Oreos on top, making sure to overlap the cookies, not placing them directly on top of the previous layer.
Continue layering Oreos and peanut butter whipped cream until you run out of both.
Crush a few Oreos and sprinkle the crushed pieces over the cake to decorate.
Transfer to the refrigerator overnight.
When ready to serve, heat about 1/4 c peanut butter in microwave for about 30 seconds, or until it melted. Drizzle the melted peanut butter over the cake.

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