Back to Chocolate Peanut-Butter Icebox Cake All Reviews for Chocolate Peanut-Butter Icebox Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 8 med104830_0909_choc_pb2b.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes To achieve a cakelike texture, let the dessert stand for at least 8 hours before serving.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 8 med104830_0909_choc_pb2b.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 8
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 8
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 8
8
med104830_0909_choc_pb2b.jpg
med104830_0909_choc_pb2b.jpg
Ingredients
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
Directions
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.
Cook’s Notes To achieve a cakelike texture, let the dessert stand for at least 8 hours before serving.
Cook’s Notes
To achieve a cakelike texture, let the dessert stand for at least 8 hours before serving.
Reviews (4)
Add Rating & Review 149 Ratings 5 star values: 27 4 star values: 47 3 star values: 52 2 star values: 15 1 star values: 8
Reviews (4)
Add Rating & Review 149 Ratings 5 star values: 27 4 star values: 47 3 star values: 52 2 star values: 15 1 star values: 8
Add Rating & Review
149 Ratings 5 star values: 27 4 star values: 47 3 star values: 52 2 star values: 15 1 star values: 8
149 Ratings 5 star values: 27 4 star values: 47 3 star values: 52 2 star values: 15 1 star values: 8
149 Ratings 5 star values: 27 4 star values: 47 3 star values: 52 2 star values: 15 1 star values: 8
5 star values: 27 4 star values: 47 3 star values: 52 2 star values: 15 1 star values: 8
Martha Stewart Member Rating: 4 stars 04/27/2013 Thank you Martha!! It was a co-worker's birthday today and I am on a job currently that provides housing...with a kitchenette...This was an amazingly satisfying and sweet recipe that looked and tasted great! My only substitution was that NO store nearby had the chocolate wafer cookies so instead I bought a package of "America's Favorite Cookie" and opened each one and scraped the creme filling out, which worked just fine with a different layering layout. Martha Stewart Member Rating: Unrated 05/26/2011 This is a twist on the classic Icebox Cake recipe that has often been on the Nabisco chocolate wafers box. Something magical happens when this sets in the fridge overnight... it stops being cookies with cream and becomes a soft, delicious cake! Its the perfect summer dessert. The ways to flavor the whipped cream are endless, too! Martha Stewart Member Rating: Unrated 10/12/2010 I Loved this! I didn't think I would, but it was really great. You can see my results here: http://marthaandme.wordpress.com/2009/08/27/another-icebox-cake/ Martha Stewart Member Rating: Unrated 09/15/2009 I don't think I whipped the cream enough and it looked a little "drippy" so I made mine in a trifle bowl and it was beautiful and delicious.Martha Stewart Member
Rating: 4 stars 04/27/2013
Thank you Martha!! It was a co-worker’s birthday today and I am on a job currently that provides housing…with a kitchenette…This was an amazingly satisfying and sweet recipe that looked and tasted great! My only substitution was that NO store nearby had the chocolate wafer cookies so instead I bought a package of “America’s Favorite Cookie” and opened each one and scraped the creme filling out, which worked just fine with a different layering layout.
Rating: 4 stars
Rating: Unrated 05/26/2011
This is a twist on the classic Icebox Cake recipe that has often been on the Nabisco chocolate wafers box. Something magical happens when this sets in the fridge overnight… it stops being cookies with cream and becomes a soft, delicious cake! Its the perfect summer dessert. The ways to flavor the whipped cream are endless, too!
Rating: Unrated
Rating: Unrated 10/12/2010
I Loved this! I didn’t think I would, but it was really great. You can see my results here: http://marthaandme.wordpress.com/2009/08/27/another-icebox-cake/
Rating: Unrated 09/15/2009
I don’t think I whipped the cream enough and it looked a little “drippy” so I made mine in a trifle bowl and it was beautiful and delicious.
All Reviews for Chocolate Peanut-Butter Icebox Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Peanut-Butter Icebox Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
