Monday, September 7, 2009

chocolate peanut-butter icebox cake

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.


mary said...

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!

Anonymous said...

Great recipe, but this is Martha Stewart's. It drives me crazy when i see this. shouldn't she great credit somewhere here? :/

Brent and Britta said...

See footnote