We're already contemplating a mint version ...
Peanut Butter Icebox Torte
12 oz. cream cheese, room temperature
255 grams powdered sugar, divided
2 Tbsp. milk
2 1/2 cups heavy whipping cream, chilled
1 tsp. vanilla
1/2 cup peanut butter
2 Tbsp. unsweetened cocoa powder
1/2 cup milk
2 15 or 16 oz. packages of peanut butter Oreos
Garnish
1/2 cup heavy whipping cream, chilled
2 Tbsp. powdered sugar
2 Tbsp. unsweetened cocoa powder
Remaining Oreos
Prepare a 9-inch springform pan by lining the sides with parchment paper sticking about an inch above the sides of the pan.
To make the mousse, beat the cream cheese and 155 grams powdered sugar together until smooth. Add the milk, and beat until smooth. Set the cream cheese mixture aside, and make the whipped cream.
To make the whipped cream, whip heavy cream on high until it begins to thicken. Add vanilla and remaining powdered sugar. Continue to whip on high until stiff peaks form.
Carefully fold 1/3 of the whipped cream into the mouse until combined. Fold in the remaining whipped cream. Then divide mousse mixture, putting 2/3 in one bowl and 1/3 in a separate bowl. Add the peanut butter to the 2/3 mousse, and fold until mixed. Add the cocoa to the remaining third, and fold until mixed.
Pour the milk into a shallow dish. Dip the Oreos in milk briefly, and place a layer of Oreos in the bottom of the pan. (I dipped 2 or 3 at a time, just to coat them. Don't let them sit or they'll get too soggy.) Spread with half the peanut butter mouse. Add another layer of milk-dipped Oreos. Top with the chocolate mousse. Add another layer of milk-dipped Oreos. Top with the remaining peanut butter mousse. Chill at least 4 or 5 hours.
To make the garnish, whip the heavy cream on high until it begins to thicken. Then add sugar and cocoa powder, and beat until stiff peaks form. Pipe chocolate whipped cream on the cake, and garnish with Oreos immediately prior to serving. Makes 14 to 16 servings.
