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: 20 mins
Total: 20 mins
Servings: 8
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
Step 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.
Step 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 the 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.
Step 3
Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.
