P-Butter and Chocolate Icebox Cake

• 8 ounces non-dairy whipped topping
• 12 cup smooth peanut butter
• 1 (9 ounce) box chocolate wafer cookies

1. Beat peanut butter with a hand mixer or traditional mixer until light and fluffy.
2. Fold in whipped topping.
3. Mix gently just until blended.
4. 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.
5. This will "anchor" the cake onto the plate.
6. Spread 1/5 of the mixture onto the cookies, covering all but the outside edge of the cookies.
7. Repeat four more times, ending with peanut butter mixture.
8. Garnish top with crushed cookies.
9. Refrigerate 8 hrs to overnight.
10. Must be prepared at least 8 hours in advance so it will moisten the cookies to cake-y texture.

smooth peanut butter, chocolate wafer cookies

Taken from www.food.com/recipe/p-butter-and-chocolate-icebox-cake-387159 (may not work)