When we make these for the holidays, they’re always a HUGE hit!
No Bake Chocolate Peanut Butter Icebox Cakes
These miniature cakes burst with a smooth peanut butter flavor. When preparing these cakes ahead of time, the whipped cream softens the crisp wafer cookie into a decadent cake like texture.
Ingredients:
1 box (9oz) Famous Chocolate Wafers (Nabisco makes these)
1 cup (8 oz) Heavy Whipping Cream
3 tablespoons powdered sugar
2 tablespoons creamy peanut butter
Chopped Peanut Butter Cups for Garnish (optional)
Directions:
In the bowl of your electric mixer, add the whipping cream, powdered sugar, and peanut butter. Using the whisk attachment, beat on high speed until stiff peaks form, usually 2-3 minutes. Peanut allergy? Use sun butter, and more powdered sugar.
Spoon 3/4 of a teaspoon of whipping cream on a cookie, press another cookie on top and continue until your cakes are 5 cookies tall.
Garnish top of cake with a dollop of cream and peanut butter cup candy if desired.
Place onto your serving tray and refrigerate overnight. The cakes soften and may be difficult to move the next day before serving.
This recipe makes 8-9 mini cakes.
No Bake Chocolate Peanut Butter Icebox Cakes
Ingredients
- 1 9 Ounce Box Famous Chocolate Wafers Nabisco makes these
- 1 C. Heavy Whipping Cream 8 Ounces
- 3 Tbsp. Powdered Sugar
- 2 Tbsp. Creamy Peanut Butter
- Chopped Peanut Butter Cups for Garnish optional
Instructions
- In a medium bowl, add whipping cream, powdered sugar, and peanut butter.
- Using the whisk attachment, beat on high speed until stiff peaks form, usually 2-3 minutes.
- Spoon 3/4 of a teaspoon of whipping cream on a cookie, press another cookie on top and continue until your cakes are 5 cookies tall.
- Garnish top of cake with a dollop of cream and peanut butter cup candy if desired.
- Place onto your serving tray and refrigerate overnight.
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