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Chocolate Peanut Butter Icebox Cake
4 h 35 m
“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)
1Place 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.
2Spread 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.