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This No-Bake Monster Cookie Icebox Cake is layers of oatmeal cookies with a peanut butter mousse and a homemade peanut butter and oatmeal monster cookie dough. Sprinkled with MnMs and topped with whipped cream, this monster cookie dough icebox cake is stunning and indulgent.
Now that the wedding if officially behind us (boo!) we are settling into our newlywed life. So many people have asked if it feels different, and most of the time my answer is no, but I do have a new-found sense of love and respect for my husband. Still getting used to saying that!
Next up, we get to plan out honeymoon! Instead of taking our honeymoon right away, we decided to hang out and snowboard with some friends after the wedding, a decision we definitely do not regret. Plus, we are planning to go to a winter destination for our honeymoon. Let the planning commence!
But first, we need to talk about this No-Bake Monster Cookie Icebox Cake.
This icebox cake is layers of oatmeal cookies with a peanut butter mousse and a homemade peanut butter and oatmeal monster cookie dough. It’s sprinkled with MnMs and topped with whipped cream.
I can’t tell you how long I’ve been waiting to share this with you. I’ve had the idea for forever, and I even made it a couple of months ago, but it needed some perfecting. When I wrote my cookbook, I made a No-Bake Monster Cookie Cheesecake. I’ve been dying to make another no-bake monster cookie dessert ever since.
First of all, I am a HUGE cookie dough fan, but monster cookie dough is stuffed with oats, MnMs and peanut butter. How could it get better than this? Some people have expressed concerns over eating raw flour. If you’d prefer, you can heat treat the flour prior to making the cookie dough.
For the oatmeal cookies, I used Mother’s brand. There are 3 layers of Oatmeal cookies in this dessert. Do you best to cover each layer as best as you can with whole cookies, but you will inevitably end up with empty space that needs to be filled, so just break apart a cookie or two.
The peanut butter mousse is super easy and only requires a few ingredients: cream cheese, peanut butter, sugar and vanilla extract which is mixed with a homemade whipped cream. You could use Cool Whip here if you wanted to skip a step.
At first glance, this dessert might look complicated, but it really isn’t! I prefer using a spring form pan, so that I can just remove the edges, but you could also use a 9-inch square pan. If using the square pan, you will probably fill it to the top of the rim. However, if you’re going to get serious about no-bake desserts, a spring form pan will be your best friend.
The only difficult part is waiting for this dessert to set in the refrigerator. The cookies will soften to a more cake-like texture. This No-Bake Monster Cookie Icebox Cake is definitely on the sweeter side, so it doesn’t take much to satisfy your craving.
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No-Bake Monster Cookie Icebox Cake
- Prep Time: 30 min
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8-10 slices
This No-Bake Monster Cookie Icebox Cake is layers of oatmeal cookies with a peanut butter mousse and a homemade peanut butter and oatmeal monster cookie dough. Topped off with MnMs and whipped cream.
- 1 package (12.5oz) Oatmeal Cookies
- 1 cup MnMs
For the peanut butter mousse:
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 8 ounces cream cheese, at room temperature
- ¼ cup creamy peanut butter
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the cookie dough:
- 4 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
- 1 cup quick oats
For the topping:
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- For the peanut butter mousse: Chill a metal mixing bowl in the freezer for 5-10 minutes. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
- In a medium-sized mixing bowl, combine the cream cheese and peanut butter and beat until well combined.
- Next add the sugar and vanilla extract and beat until well combined. Fold in the prepared whipped cream and mix until smooth. Refrigerate.
- For the cookie dough: Soften the butter in the microwave for 10-15 seconds. Combined the softened butter with the sugars and mix until smooth.
- Add the peanut butter and vanilla extract and continuing mixing until well combined. Finally, add the flour, salt and quick oats and beat until a dough starts to form. Set aside.
- To assemble the dessert: Line the bottom of a 9-inch spring form pan with parchment paper. Assemble a layer of oatmeal cookies on the bottom, breaking apart the cookies as needed to fit.
- Divide both the mousse and the cookie dough into thirds. Spread 1/3 of the mousse over the bottom layers of oatmeal cookies. Crumble 1/3 of the cookie dough over the mousse and then sprinkle with a handful of MnMs. Repeat two more times. Save the top layer of cookie dough and MnM to add right before serving. Refrigerate for a minimum of 4 hours.
- For the topping: Prepare a second batch of whipped cream following the same instructions as listed above. Use a large open round tip to pipe the border of the cake. Sprinkle the top with remaining cookie dough and MnMs.
I suggest adding the final layer of cookie dough and MnMs to the top before serving. If the MnMs are cold or wet, the color will run.
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