PEANUT BUTTER ICEBOX DESSERT RECIPES

Steps:

• In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Make the filling: In a medium bowl using a hand mixer, beat together cream cheese, 1 1/4 cups peanut butter, powdered sugar, vanilla, and salt until light and fluffy. Set aside. In a separate large bowl using a hand mixer, beat heavy cream until stiff peaks form. Add half of the peanut butter mixture and beat until evenly incorporated. Add the remaining peanut butter mixture and beat until fluffy. Spread a very thin layer of peanut butter filling onto the bottom of an 8" springform pan, then top with an even layer of whole Oreos. Spread more peanut butter filling on top of cookies and repeat layering process until you have 4 layers of cookies. Spread a final layer of peanut butter filling on top and transfer any remaining to a piping bag fit with a large star tip to garnish later. Refrigerate both cake and peanut butter mixture until cookies have softened, at least 4 hours and up to overnight. When ready to serve, melt remaining 1/4 cup peanut butter in microwave. Drizzle melted peanut butter and chocolate over cake, then pipe around edges with leftover peanut butter filling. Top with a ring of Mini Reese’s Cups.