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Chocolate Peanut Butter Icebox Cake

  • 35 m
  • 4 h 35 m
Carolyn Casner
“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.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019