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Nutrition Facts
Serving Size 1 (76g) Recipe makes 8 servings
Calories 323
Calories from Fat 178		(55%)
Amount Per Serving		%DV
	Total Fat 19.8g	30%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 266mg		11%
Potassium 176mg		5%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 2.0g	8%
	Sugars 17.5g
Protein 6.5g		13%
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P-Butter and Chocolate Icebox Cake

Recipe #387159 | 8 hours | 8 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ma Field
Aug 25, 2009

This is an on-the-fly adaptation of a Food Magazine recipe. I hate whipping cream and always opt for the low-rent option of using Non-Dairy whipped topping. I know it's not the same, but in this case it'll work with some adjustments. Making for my darling husband as a quick, cool treat on a hot August night (with apologies to Neil Diamond...) Preparation time includes chilling time.

SERVES 8 , 1 cake (change servings and units)

Ingredients

8 ounces non-dairy whipped topping
1/2 cup smooth peanut butter
1 (9 ounce) box chocolate wafer cookies

Directions

1
Beat peanut butter with a hand mixer or traditional mixer until light and fluffy.
2
Fold in whipped topping. Mix gently just until blended.
3
Spread a small amount of peanut butter mixture on bottom of seven cookies, placing six in a circle and one in the center, peanut butter side down. This will "anchor" the cake onto the plate.
4
Spread 1/5 of the mixture onto the cookies, covering all but the outside edge of the cookies.
5
Repeat four more times, ending with peanut butter mixture.
6
Garnish top with crushed cookies.
7
Refrigerate 8 hrs to overnight. Must be prepared at least 8 hours in advance so it will moisten the cookies to cake-y texture.