P-Butter and Chocolate Icebox Cake
- 8 ounces non-dairy whipped topping
- 12 cup smooth peanut butter
- 1 (9 ounce) box chocolate wafer cookies
- Beat peanut butter with a hand mixer or traditional mixer until light and fluffy.
- Fold in whipped topping.
- Mix gently just until blended.
- 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.
- This will "anchor" the cake onto the plate.
- Spread 1/5 of the mixture onto the cookies, covering all but the outside edge of the cookies.
- Repeat four more times, ending with peanut butter mixture.
- Garnish top with crushed cookies.
- Refrigerate 8 hrs to overnight.
- 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)