Under 30 Minutes

Chocolate Peanut-Butter Icebox Cake

This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2009

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.

Cook's Notes

To achieve a cakelike texture, let the dessert stand for at least 8 hours before serving.

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