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. Source:, July 2018

Carolyn Casner


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; 13.9 g total fat; 6.9 g saturated fat; 29 mg cholesterol; 113 mg sodium. 56 mg potassium; 14.7 g carbohydrates; 0.8 g fiber; 9 g sugar; 3.3 g protein; 371 IU vitamin a iu; 8 mcg folate; 26 mg calcium; 1 mg iron; 10 mg magnesium; 6 g added sugar;

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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