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.