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Chocolate Peanut Butter Icebox Cake


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.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 20m

Steps:

  • 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.


Chocolate Peanut-Butter Icebox Cake image

Number Of Ingredients: 4

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


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  3. In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth.
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