Peanut Butter Caramel Oreo Ice Box Cake
User Reviews
4.5
6 reviews
Excellent
Peanut Butter Caramel Oreo Ice Box Cake
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 1/4 cups heavy cream divided
- 8 oz. cream cheese room temperature
- 1/2 cup granulated sugar
- 1/2 cup peanut butter
- 1 cup caramel divided
- 1 T. powdered sugar
- 27 thin golden Oreos
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Instructions
- Place a 6x3 inch ring mold on a pan that's been lined with plastic wrap. If you don't have a ring mold, use a spring form pan.
- Line the inside of the ring mold with food grade acetate. If you don't have acetate, use plastic wrap. Set aside.
- In a large bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Set aside.
- In a separate large mixing bowl, add in the cream cheese and mix on medium/high until smooth.
- Add in the granulated sugar and peanut butter. Mix on medium until incorporated. Scrape the sides.
- Add in 1/4 cup of the caramel sauce. Mix until just combined.
- Gently fold in the heavy cream until it becomes a mousse like texture. Don't overmix otherwise it will lose all it's fluffiness.
- In the bowl you whipped the first batch of whipped cream, add in the remaining 1 and 1/4 cups of heavy cream. Whip on medium/high until soft peaks form.
- Add in 3 tablespoons of powdered sugar and mix on high until stiff peaks form. Place in the fridge until ready for use.
- Place the cream cheese mixture in a large storage bag or disposable piping bag.
- Place 7 Oreos on the bottom of the inside of the ring mold.
- Pipe the cream cheese mixture over top of the Oreos. Be sure to cover all the cookies. Tap on the baking tray to help remove any air pockets.
- Add another layer of 7 cookies.
- Pour half of the 3/4 cups of caramel on top of the cookies.
- Pipe the cream cheese mixture over top of the caramel. Be sure to cover it all to lock it into place.
- Add another layer of cookies, caramel, and cream cheese.
- There will be extra space at the top of the ring mold. Fill the top with the whipped cream. Make sure it's flush against the ring mold and nice and flat.
- Place in the freezer for four or five hours. Overnight is ideal.
- Remove the ring mold.
- Add the remaining whipped cream in a piping bag with a 1M tip. Pipe 8 swirls on top of the cake.
- Crush up the remaining 6 Oreo cookies and place them in the center. Give a little drizzle of caramel.
- Cut and serve.
Nutrition Information
Show Details
Calories
934kcal
(47%)
Carbohydrates
73g
(24%)
Protein
12g
(24%)
Fat
68g
(105%)
Saturated Fat
32g
(160%)
Cholesterol
164mg
(55%)
Sodium
471mg
(20%)
Potassium
333mg
(10%)
Fiber
2g
(8%)
Sugar
49g
(98%)
Vitamin A
1820IU
(36%)
Vitamin C
0.5mg
(1%)
Calcium
135mg
(14%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6slices
Amount Per Serving
Calories 934 kcal
% Daily Value*
| Calories | 934kcal | 47% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 68g | 105% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 164mg | 55% |
| Sodium | 471mg | 20% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 1820IU | 36% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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