Gluten-Free Peanut Butter Oreo Icebox Cake

by Danielle Leavitt

I’m getting my sweet tooth back after a winter of warm soups and comfort food. I’m craving something frozen, with whipped cream, cookies, and peanuts….like a hot fudge sundae! This Peanut Butter Oreo Icebox Cake takes the traditional hot fudge sundae to the next level. It is easy, NO BAKE, all gluten-free, and I promise you will enjoy it.  Have fun with this one! You can use many different toppings like peanuts, strawberries, M&M’s, chocolate chips, and caramel or hot fudge sauces.

Ingredients:

  • 1 16oz container Cool Whip or other nondairy whipped topping
  • 1 ½ cups peanut butter, crunchy or creamy (it is easiest to use a creamier based peanut butter for mixing and spreading purposes)
  • ¾ cup fudge sauce
  • ¼-1/3 cup crushed peanuts
  • 2 boxes gluten free Oreo cookies (I use Glutino brand)
  • 8 x 8 aluminum baking pan lined with non-stick tin foil

Preparation:

  1. Create four rows of Oreos along the bottom of the aluminum pan
  1. In a separate bowl, mix the Cool Whip and peanut butter until totally combined
  1. Spread ½ of the peanut butter mixture over the Oreo’s, then top with another layer of Oreo’s
  1. Drizzle ½ cup of the fudge sauce over top
  1. Spread on the remaining peanut butter mixture and drizzle on top the remaining fudge sauce
  1. Crumble all the remaining Oreo’s and sprinkle them, along with the peanuts or other toppings, over the top

7. Place in refrigerator 4-8 hours, or preferably in freezer for 3-4 hours

8. Slice and enjoy!

Spring has sprung, and it’s great to enjoy a gluten-free frozen treat that is so easy to make and tastes great!!!!!

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