This oreo chocolate Peanut Butter No-Bake icebox Cake takes 20 minutes to prepare and many hours (or overnight) to freeze! It is the ideal summertime treat and is suitable for individuals with dairy, egg, etc. allergies. This cake is completely vegan!
Serves 16 slices
Ingredients
1 ½ cups softened vegan cream cheese
½ cup peanut butter
¼ cup organic white granulated sugar
¼ cup sifted organic powdered sugar
2 ½ tubs of Coco Whip Dessert
2 tbsp sifted cocoa powder
3 packages of original or generic Oreos cookies.
½ cup nondairy milk of preference
optional dairy-free chocolate sauce garnish
How to prepare it
Line a springform pan measuring 10 inches with parchment paper.
Cream together vegan cream cheese, peanut butter, and sugar in a bowl with a hand mixer or a stand mixer.
In small increments, slowly incorporate the powdered sugar.
Add the Coco Whip after scraping the sides of the bowl to ensure that everything is thoroughly combined. Mix thoroughly.
Set aside one-half of the mixture in a second mixing bowl.
Mix the chocolate powder into the remaining mousse until completely blended. Set aside.
Dunk one Oreo in the milk and set it on the prepared pan's bottom. Repeat to form a crust on the whole bottom of the pan.
On the Oreos, spread half of the peanut butter mousse.
Repeat a layer of dipped Oreos on top of the mousse.
Spread fifty percent of the chocolate mousse over the second layer of Oreos. and continue until the mousse is gone. The top layer should consist solely of mousse and not cookies.
Cut the remaining cookies into little pieces and scatter them around the middle of the cake. chocolate sauce to drizzle (optional).
Freeze for at least two to three hours, or until firm. A night's stay is advised.
