Description
A no-bake dessert combining the iconic flavors of peanut butter cups with layers of rich peanut butter and chocolate mousse, all nestled between milk-dipped Peanut Butter Oreo cookies.
Ingredients
Scale
- 12 oz Cream Cheese, softened
- 0.75 cup Granulated White Sugar
- 2 tablespoons Whole Milk
- 2.5 cups Heavy Whipping Cream, cold
- 1 teaspoon Vanilla Extract
- 1.25 cups Powdered Sugar
- 0.5 cup Creamy Peanut Butter
- 2 tablespoons Natural Unsweetened Cocoa Powder
- 0.5 cup Whole Milk (for dipping)
- 2 boxes Peanut Butter Oreos
- 0.5 cup Heavy Whipping Cream (for topping)
- 2 tablespoons Powdered Sugar (for topping)
- 2 tablespoons Cocoa Powder (for topping)
- High-Quality Chocolate Sauce
- 6 to 7 Mini Reese’s Peanut Butter Cups, chopped
Instructions
- Whip the fluffy master mousse base by beating the cream cheese and sugar until smooth. Mix in milk, whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
- Divide the mousse into two bowls, folding peanut butter into one and cocoa powder into the other.
- Construct the layers by dipping Oreos in milk, arranging in the pan, and layering with peanut butter mousse, chocolate mousse, and more Oreos.
- Chill the cake in the refrigerator for at least 4 to 5 hours or overnight.
- Pipe and garnish the cake with whipped cream, chocolate sauce, and chopped Reese’s cups before serving cold.
Notes
Store in the refrigerator for up to 3 to 4 days. Can be frozen for up to a month; thaw for 15 minutes before slicing.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 477
- Sugar: 41g
- Sodium: 145mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 83mg
Keywords: no-bake dessert, peanut butter, chocolate cake, icebox cake, summer dessert