This no-bake "refrigerator cake" evokes pure nostalgia for childhood treats. Fold peanut butter into whipped cream for a delicately nutty frosting. Then, layer chocolate wafers with the creamy filling, and let it all meld together in the refrigerator for a decadent summertime treat.

Carolyn Casner
Source:, July 2018


Recipe Summary

35 mins
4 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Place peanut butter, yogurt, sugar and vanilla in a large bowl and beat with an electric mixer until smooth. Beat heavy cream in a medium bowl until soft peaks form. Fold the whipped cream into the peanut butter mixture until completely incorporated.

  • Spread about 1 teaspoon of the whipped cream mixture onto each wafer. Stack the wafers, allowing 5 wafers per stack. Place the stacks on their sides on a platter, connecting them to make a log about 12 inches long. Frost with the remaining whipped cream mixture. Tent with foil and refrigerate for at least 4 hours or overnight. To serve, cut into 1-inch slices on the diagonal.


To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

197 calories; protein 3.3g 7% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 8.5g; fat 13.9g 21% DV; saturated fat 6.9g 34% DV; cholesterol 29mg 10% DV; vitamin a iu 371.4IU 7% DV; vitamin c 0.2mg; folate 8.1mcg 2% DV; calcium 25.9mg 3% DV; iron 0.7mg 4% DV; magnesium 9.7mg 4% DV; potassium 55.8mg 2% DV; sodium 112.8mg 5% DV; thiaminmg 4% DV; added sugar 6g.

Reviews (1)

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Rating: 5 stars
I'm assuming this is wonderful. For me it will have to be Almond Butter. But before I commence I need to know what the wafers are like and made by whom? Read More