Using a stand mixer or a hand mixer beat heavy cream until stiff peaks form.
In a large bowl, make vanilla flavored pudding according to directions on package, using 2 cups of milk. Allow to set up for at least 5 minutes. Fold in 3/4 of the whipped cream leaving the remaining for the topping.
In a separate small bowl, pour 1/3 cup of milk.
Dip Oreos in milk quickly and then place into the bottom of an 8x8 square pan, making a single layer.
Spread pudding mixture over the first layer of Oreos.
Dip Oreos in milk quickly and place on top of the pudding mixture in a single layer.
Spread pudding over the second layer of Oreos.
Dip remaining Oreos in milk quickly and place on top of the pudding mixture in a single layer.
Spread pudding over the final layer of Oreos.
Spread whipped cream over the top of the pudding.
Sprinkle crumbled Oreo cookies over.
Top with mini Oreo cookies, peanut butter cups, caramel sauce and any additional toppings if desired.
Loosely cover with foil and refrigerate for 4-6 hours before serving.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
Peanut Butter Cup Oreo Icebox Cake
Amount Per Serving (1 serving (1/8 recipe))
Calories 456Calories from Fat 198
% Daily Value*
Saturated Fat 9g45%
Vitamin A 250IU5%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.