I must admit, I’m really getting into the icebox cakes Martha has been having in her magazines. They’re easy to make and don’t require any baking. They’re perfect for summer.
This time I made Chocolate Peanut Butter Icebox Cake from September Martha Stewart Everyday Food. This was another quick and simple dessert. You whip some heavy cream ( 1 1/2 c) with powdered sugar (1/3 c). Then you mix more cream (1/2 c) with smooth peanut butter (1/3 c) and fold the 2 cream mixtures together. You need a whole box of chocolate wafers. Create layers – lay down 6 cookies in a circle with one in the center and cover with 2/3 c of the cream. Make another layer and so on. Reserve a few cookies to break in half and stand on the top of the cake and refrigerate. Wow! So easy but so good. This tasted like a decadent peanut butter pie. Mine may not have turned out as pretty as the one in the magazine, but it got high points from my taste-testers (as you can see, they got into it before I could take a photo of the cake as a whole). Everyone loved this – and I didn’t have to heat the kitchen up by using the oven.
Do these cakes use Nabisco chocolate wafers or is it a different type of cookie? Deb at the Smitten Kitchen has a gorgeous ice box cake but I have never been able to find the chocolate wafers you need to use to make them.
I think you can use any brand. I can’t think of the brand name my store carries, but they are in a little cardboard box that is open on top and are sealed in plastic. The wafers a bit thinner than the wafers used in an Oreo cookie. I find mine in the cookie aisle, but I have to really hunt for them. They are usually on the top shelf because they are not a high volume item.
I love the idea of “no” baking. It gets so darn hot here in the summer. This is definitly on the must make list!
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