Peanut Butter Oreo Icebox Cake

So who’s done with New Years Resolutions and ready for some sugar again??
*hand raised*
But, if you’re not, no worries. I’ve still gotcha covered: Healthy Dark Chocolate Chip Oatmeal, 100+ Weight Watchers Desserts, PB Chocolate Banana Green Smoothie, Single Serve Skinny Brownie Batter Dip, and seriously a ton more!
As far as I’m concerned, I’m quite happy to have already started on my annual red velvet craze (I made Red Velvet Brookies and Red Velvet Macadamia Nut Cookies, YUM!), and I have a list of about eleventy million more recipes I’m hoping I can squeeze in between now and V-day.
But I know you’re not all Red Velvet fanatics like I am, so I thought breaking up some of the recipes with other flavors might be a good idea. …and who doesn’t love Oreos and Peanut Butter?!
This ice box comes together in about 5 minutes. Serious. However you do have to put in some wait time– that’s the hardest part. It needs to chill for a couple of hours in the fridge to soften the Oreos and then another few hours in the freezer if you like it frozen like I do (although, you could certainly just serve it right out of the refrigerator if you wanted). Either way, it needs to chill for at least 4 hours. But overnight is really best!

  • 16 oz Cool Whip
  • 1 cup peanut butter (I like crunchy)
  • 16-20 Double Stuff Oreos
  1. Line a standard loaf pan with foil.
  2. Line the bottom of the pan with 8 Oreos (if you can fit more in there, go for it).
  3. Whisk together the peanut butter and the cool whip in a large bowl. Pour half of the mixture over the Oreos.
  4. Line another layer of 8 Oreos over the Cool Whip layer. Pour the remaining Cool Whip mixture over the Oreos.
  5. Optional: crumble Oreos over top, drizzle with melted peanut butter or hot fudge (or both).
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