For one of the birthdays last year, I made a Reese's Icebox Cake. It involved dipping peanut butter sandwich cookies in milk and building multiple layers of peanut butter mousse and chocolate mousse around them. It was quite good but a lot of trouble.
At one of my Bunco nights, I was up for supplying a dessert and it occurred to me to try making a version of the icebox cake... just in a pan so it could be spooned out more easily.
Boom! A yummy, creamy, cool dessert was born and we have enjoyed it a couple of times since. Bonus: it's a lot easier to make too.
Peanut Butter Icebox Dessert
2 (8 oz.) blocks cream cheese
3/4 cup sugar
2 Tablespoons milk
2 1/2 cups heavy whipping cream
1 teaspoon vanilla
1 1/4 cups powdered sugar
1/2 cup peanut butter
2 Tablespoons cocoa
Sandwich cookies (chocolate/peanut butter/ etc.), crushed
Whipped cream or other toppings, if desired
In a bowl, beat together the cream cheese and sugar until smooth. Add the milk and beat until smooth. Set aside.
Whip the cream with a mixer until begins to thicken. Add vanilla and powdered sugar. Continue whipping until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
Divide the mixture into two bowls. One bowl should have about twice as much as the other bowl. Add peanut butter to the bowl with the larger amount, folding it in gently. In the smaller bowl, gently fold in the cocoa powder until combined.
To assemble, place a light layer of crushed cookies. Spread half of the peanut butter mixture over the bottom. Sprinkle more cookies and top with the chocolate mixture. Sprinkle cookies over that layer. Spread the remaining peanut butter mixture on top.
Top as desired with extra whipped cream. Chill well, until layers are firm. Top, if desired, with cookies, chopped peanut butter cups, and/or drizzled chocolate sauce. Keep refrigerated.
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