No-Bake Monster Cookie Icebox Cake

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.

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.

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.