P-Butter and Chocolate Icebox Cake |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 12 |
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This is an on-the-fly adaptation of a Food Magazine recipe. I hate whipping cream and always opt for the low-rent option of using Non-Dairy whipped topping. I know it's not the same, but in this case it'll work with some adjustments. Making for my darling husband as a quick, cool treat on a hot August night (with apologies to Neil Diamond...) Preparation time includes chilling time. Ingredients:
8 ounces non-dairy whipped topping |
1/2 cup smooth peanut butter |
1 (9 ounce) box chocolate wafer cookies |
Directions:
1. Beat peanut butter with a hand mixer or traditional mixer until light and fluffy.
2. Fold in whipped topping. Mix gently just until blended.
3. Spread a small amount of peanut butter mixture on bottom of seven cookies, placing six in a circle and one in the center, peanut butter side down. This will anchor the cake onto the plate.
4. Spread 1/5 of the mixture onto the cookies, covering all but the outside edge of the cookies.
5. Repeat four more times, ending with peanut butter mixture.
6. Garnish top with crushed cookies.
7. Refrigerate 8 hrs to overnight. Must be prepared at least 8 hours in advance so it will moisten the cookies to cake-y texture.
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