the goods:
2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth peanut butter
1 box (9 ounces) chocolate wafer cookies
In a large bowl, whip 1 and 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 filling and arrange in a circle on a serving plate; place 1 cookie in the middle of circle.
Top with 2/3 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 using a serrated knife.
3 comments:
Holy Cow!!! YUM-O ... how you stay so tiny I don't know! I gain 10 pounds just looking at your Sunday sweets blog! you're amazing!
Great recipe, but this is Martha Stewart's. It drives me crazy when i see this. shouldn't she great credit somewhere here? :/
See footnote
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