once upon a chef

Chocolate Peanut Butter Icebox Cake


– 4 ounces cream cheese, at room temperature – 1 cup smooth peanut butter (I use Skippy All Natural, No Need To Stir) – 1 cup confectioners' sugar – 2 teaspoons vanilla extract – Pinch salt – 2 cups cold heavy cream – 50 Nabisco Famous Chocolate Wafers, from one box (see note) – Cocoa powder, for dusting – ¼ cup unsalted dry roasted peanuts

This chocolate peanut butter icebox cake is entirely make-ahead, easy enough for the kids to pitch in, and doesn’t require an oven.

Step #1

Begin by whipping the cream to stiff peaks; set aside. In another bowl, combine the cream cheese, peanut butter, confectioners’ sugar, vanilla, and salt.

Step #2

Beat until smooth and creamy. Add about a third of the whipped cream to the peanut butter mixture.

Step #3

Beat until well combined. This lightens the mixture so you can fold in the remaining cream.

Step #4

Add the remaining cream. Fold into the peanut butter mixture, turning the bowl as you go.

Step #5

When the mixture is even in color and texture, it’s ready. Line a 9×5-inch loaf pan with plastic wrap so that it hangs over the edges. Fill the pan with about two-thirds of the cream.

Step #6

Starting at a short side of the pan, arrange 12 cookies in the cream, standing them on their edge in a row. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows.

Step #7

Cover the cookies with the remaining cream. Pull the plastic wrap over the edges and place in the refrigerator to chill overnight.

Step #8

Unmold the cake onto a serving platter.

Step #9

Decorate with cocoa powder, crushed wafers and peanuts. Slice with a sharp knife and serve cold.