Mini Peanut Butter Icebox Cakes
An icebox cake is a no-bake confection made by layering wafer cookies and whipped cream. Sounds good, yes? Then the entire thing is allowed to sit for a few hours and meld together, creating tender cake-like layers from the whipped cream softening the cookies. It’s pretty much pure heaven in the form of “cake.” Use Mason jars for individual servings or an 8x8 pan for a full-size cake.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Mini Peanut Butter Icebox Cakes
Prep Time20 Minutes
Servings4
0Ingredients
9 ounces thin crispy double chocolate cookies or chocolate graham crackers
1 pint (2 cups) heavy whipping cream
1 cup powdered sugar
8 ounces cream cheese, softened
¾ cup smooth peanut butter (not natural)
1 teaspoon pure vanilla extract
SPECIAL EQUIPMENT: Half pint Mason jars
Directions
- In large bowl with electric mixer, combine whipping cream and powdered sugar.
- Beat on high until stiff peaks form. (You know you have stiff peaks when you remove the beater from the cream and the peaks do not curl over.)
- Set whipped cream aside. I transferred to a separate bowl and used the same bowl for the next steps.
- In large bowl with electric mixer, beat cream cheese, peanut butter and vanilla extract until creamy.
- Fold whipped cream into peanut butter/cream cheese mixture until well combined. Try not to be too vigorous with this, as you don’t want to ‘deflate’ the cream cheese.
- To assemble the cakes in jars, layer 2 cookies on the bottom of each jar, and top with approximately 2-3 tablespoons of peanut butter whipped cream mixture. Repeat until each jar is filled.
- Alternatively, you can make this into a full-sized cake in an 8×8” baking dish. Layer the bottom of the baking dish with cookies, overlapping as necessary to cover the bottom. Spread thin layer of peanut butter mixture over cookies, then repeat until all cookies and peanut butter whipped cream is used.
- Refrigerate at least 4 hours, until ready to serve.
20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dewey's Bakery Brownie Crisp Cookies, 9 Ounce
$5.19$0.58/oz
Essential Everyday Heavy Whipping Cream, 16 Ounce
$3.39$0.21/oz
Wholesome Organic Powdered Confectioners Sugar, 16 Ounce
$6.49$0.41/oz
Crystal Farms Cream Cheese Block, 8 Ounce
$3.19$0.40/oz
Skippy Creamy Peanut Butter, 28 Ounce
$5.99$0.21/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Ball Regular Mouth Half Pint Mason Jars with Lids & Bands, 12 Each
$14.99$1.25 each
Directions
- In large bowl with electric mixer, combine whipping cream and powdered sugar.
- Beat on high until stiff peaks form. (You know you have stiff peaks when you remove the beater from the cream and the peaks do not curl over.)
- Set whipped cream aside. I transferred to a separate bowl and used the same bowl for the next steps.
- In large bowl with electric mixer, beat cream cheese, peanut butter and vanilla extract until creamy.
- Fold whipped cream into peanut butter/cream cheese mixture until well combined. Try not to be too vigorous with this, as you don’t want to ‘deflate’ the cream cheese.
- To assemble the cakes in jars, layer 2 cookies on the bottom of each jar, and top with approximately 2-3 tablespoons of peanut butter whipped cream mixture. Repeat until each jar is filled.
- Alternatively, you can make this into a full-sized cake in an 8×8” baking dish. Layer the bottom of the baking dish with cookies, overlapping as necessary to cover the bottom. Spread thin layer of peanut butter mixture over cookies, then repeat until all cookies and peanut butter whipped cream is used.
- Refrigerate at least 4 hours, until ready to serve.