Chocolate Peanut Butter Icebox Cake

Chocolate Peanut Butter Icebox Cake

1 Review
From: EatingWell.com, July 2018

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¼ cup smooth natural peanut butter
  • ¼ cup low-fat plain Greek yogurt
  • 3 packed tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups heavy cream
  • 30 chocolate wafers (such as Nabisco® Famous Chocolate Wafers)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1 piece (about 1 inch thick)
  • Per serving: 197 calories; 14 g fat(7 g sat); 1 g fiber; 15 g carbohydrates; 3 g protein; 8 mcg folate; 29 mg cholesterol; 9 g sugars; 6 g added sugars; 371 IU vitamin A; 0 mg vitamin C; 26 mg calcium; 1 mg iron; 113 mg sodium; 56 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2½ fat, 1 other carbohydrate

Reviews 1

August 04, 2018
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By: PilatesGuru
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?
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