Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate Peanut-Butter Icebox Cake 3.5 (149) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 22, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 8 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. Ingredients 2 cups heavy cream, well chilled ⅓ cup confectioners' sugar ⅓ cup smooth natural peanut butter (not unsalted) 1 box (9 ounces) chocolate wafer cookies Directions 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. 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. 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. Print