The Ultimate Indulgence: Chocolate Peanut Butter Icebox Cake Deligh

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Begin by whipping the cream to stiff peaks; set aside. In another bowl, combine the cream cheese, peanut butter, confectioners’ sugar, vanilla, and salt.

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Beat until smooth and creamy.

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Add about a third of the whipped cream to the peanut butter mixture.

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Beat until well combined. This lightens the mixture so you can fold in the remaining cream.

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Add the remaining cream.

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Fold into the peanut butter mixture, turning the bowl as you go.

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When the mixture is even in color and texture, it’s ready.

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Line a 9×5-inch loaf pan with plastic wrap so that it hangs over the edges. Fill the pan with about two-thirds of the cream.

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Starting at a short side of the pan, arrange 12 cookies in the cream, standing them on their edge in a row. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows.

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Cover the cookies with the remaining cream.

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Pull the plastic wrap over the edges and place in the refrigerator to chill overnight.

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Unmold the cake onto a serving platter.

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Decorate with cocoa powder, crushed wafers and peanuts.

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Slice with a sharp knife and serve cold.

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