June has been and will always be a super busy month for me – can we talk about it for a moment? The first weekend, it was Alexander’s 18th birthday AND his high school graduation. Talk about a double whammy to kick off the month! The following weekend, it was Sabrina’s 20th birthday. Then it was J’s birthday the next weekend.
Fortunately, I had several tricks up my sleeve and was well-prepared for the non-stop birthday celebrations. Alexander arranged a casual, impromptu gathering with his friends, so it was take-home barbecue from a joint down the street (easy for me!), and his favorite cake pops for dessert. For Sabrina’s birthday, we took her and a few of her friends to Maggiano’s for a big Italian feast, and she of course wanted to have her favorite Red Velvet Cake for dessert.
J? Well, since he’d been out of town for a few days prior to his birthday, I made Ina Garten’s Pot Roast in the slow cooker, and hatch chile cheese grits to accompany it. He was, as always, happy to have a home cooked meal, since eating out all the time while on the road gets old quick.
And then…. for dessert….. I made this:
Oh lord. Peanut butter cream cheese mousse, Oreos (J’s favorite!!), homemade chocolate pudding, and a crown of fresh whipped cream. J absolutely loved it. So did Alexander. He ate two pieces, then came back for a third. Every night thereafter, I would hear him rummaging in the fridge for another slice. He proclaimed it, “One of the best desserts I’ve ever made”.
And…. let’s be honest. I make a LOT of desserts.
But this one… I suspect it will make an appearance in the fridge again soon.
Oreo Peanut Butter Icebox Cake
For the Crust:
- 1 (14.3-ounce) package Oreo Cookies
- 6 tablespoons unsalted butter, melted and slightly cooled
For the Peanut Butter Cream Cheese Mousse:
- 8 ounces cream cheese
- ¾ cup creamy peanut butter
- 1 cup powdered sugar
- 1 tbs. vanilla extract
- 1 cup heavy cream, whipped to soft peaks
For the Pudding Layer:
- Chocolate Malt Pudding, cooled to room temp (or chilled)
For the Topping:
- 2 cups heavy cream, whipped to medium peaks
Make the Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Pour into a bowl, add the melted butter and stir with a fork until all of the crumbs are evenly moistened. Turn the crumbs out into a 9×13-inch pan and press into an even layer. Bake at 350 degrees for 10-12 minutes, then remove from oven and allow to cool completely.
Make the Peanut Butter Cream Cheese Mousse: In a large mixing bowl, beat together the cream cheese and peanut butter until smooth. Add the powdered sugar and vanilla, and beat at low speed until it is all incorporated. Scrape the bowl down, then beat again for a minute to ensure everything is well blended. Using a rubber spatula, gently fold in the whipped cream. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
Spread the cooled chocolate pudding over the top of the peanut butter mousse, then refrigerate for at least an hour before topping it with the whipped cream. Allow to chill for several hours before serving.