Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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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: EatingWell.com, July 2018

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Recipe Summary

active:
35 mins
total:
4 hrs 35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

197 calories; protein 3.3g; carbohydrates 14.7g; dietary fiber 0.8g; sugars 8.5g; fat 13.9g; saturated fat 6.9g; cholesterol 29mg; vitamin a iu 371.4IU; vitamin c 0.2mg; folate 8.1mcg; calcium 25.9mg; iron 0.7mg; magnesium 9.7mg; potassium 55.8mg; sodium 112.8mg; added sugar 6g.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/04/2018
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