CHOCOLATE PEANUT BUTTER ICEBOX CAKE
Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.
Provided by By Annalise Sandberg
Categories Dessert
Time 8h45m
Yield 12
Number Of Ingredients 9
Steps:
- Bake cookies as directed on pouch. Cool completely.
- In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
- Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
- In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
- Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.
Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 35 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 429 g, Fat 32 g, Fiber 1 g, Protein 6 g
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