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–+ servings

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.
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Course Desserts
Servings 8 servings

Ingredients
  

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

Instructions
 

  • 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.

Notes

To achieve a cakelike texture, let the dessert stand for at least 8 hours before serving.
Courtesy of Martha Stewart.
Keyword Cake, dessert, easy, icebox, recipe, summer
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