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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.

Source: EatingWell.com, July 2018


Recipe Summary test

35 mins
4 hrs 35 mins


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

1 piece (about 1 inch thick)
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.

2 1/2 fat, 1 other carbohydrate