You know what dessert I am starting to really appreciate? The kind that pretty much makes itself.
With how busy the past few months have been for me, recipes like icebox cakes really make me happy.
It's such a genius concept - instead of requiring the work to make an actual cake yourself, an icebox cake lets you use store-bought items to do the work for you. In many cakes, it's graham crackers, Nilla wafers, or shortbread.
In this delicious concoction? It's Oreos - and you all know how I feel about Oreos!!
Like me, my older sister, Tory, has quite the sweet tooth - she may even have a bigger one than I do! Every year for her birthday, we find her the most over the top, sickeningly sweet dessert we can to satisfy her need for treats.
One year, my young sister, Emma, whipped up a cookie dough ice cream cake (it was EPIC!). This year, I decided to go the easier route and find an icebox cake. When I spotted this one, I knew it had to be Tory's birthday cake.
It had all the things she loves - peanut butter, Oreo cookies, and fudge. I mean, to be honest, though, who doesn't love those things?
The Oreos suck up some of the moisture from the cool whip and fudge, softening just enough that they fill the void from the missing actual cake. Then there's crazy rich velvety combo of the peanut butter and Cool Whip, thick and chilled from the fridge.
One thing I noticed was how strong the peanut butter took over. Next time I make it, I plan to take down the amount of peanut butter and use just 1 cup or a little less so there's more Cool Whip taste and a lighter mixture. With a cup and a half of peanut butter, the mixture is heavy and a peanut butter overload. So if you love peanut butter, you'll love it as is. If you're not so in love with it, feel free to take it down a notch for better balance.
In the end, though, icebox cakes are a hole in one. Not only are they extremely easy, they can be devastatingly delicious and incredibly dangerous. You may just want to lick the pan clean!
Peanut Butter Fudge Oreo Icebox Cake
Adapted from 12 Tomatoes
- 1 (16oz) container of Cool Whip
- 1 1/2 cups peanut butter
- 1 jar hot fudge sauce (useful tip: if your fudge sauce isn't pour-able, warm up in microwave for 30 seconds so that it can be drizzled)
- 1 package Oreo cookies
- Reese cups and mini Reese cups for decoration
- Line the bottom of a pie plate (or 8x8 square baking pan) with a layer of Oreos.
- In a large bowl, mix your Cool Whip and peanut butter until combined.
- Carefully spread half of the peanut butter mixture over your Oreo base.
- Top with another layer of Oreos.
- Pour half of the fudge sauce over the second layer of Oreos.
- Spread remaining peanut butter mixture over the fudge sauce.
- Top with remaining fudge sauce.
- Crush remaining Oreos and sprinkle over the top of the cake along with the peanut butter cups.
- Refrigerate overnight (4-8 hours at least, or 3-4 hours in freezer).