Chocolate Peanut-Butter Icebox Cake

Standard


This crowd-pleasing icebox cake uses already prepared cookies; the only real work is having to wait to eat it while it chills.

med104830_0909_choc_pb2b_vert

Ingredients

2 cups heavy cream, well chilled
1/3 cup confectioners’ sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

Directions

1. In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.

2. Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.

3. Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

Advertisements

2 responses »

  1. I haven’t bought an oven for our kitchen that’s why it’s both a delight and a relief when I read about recipes like this that don’t need any oven. Thank you for sharing! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s