Chocolate Peanut Butter Icebox Cake
 This chocolate peanut butter icebox cake is entirely make-ahead, easy enough for the kids to pitch in, and doesn’t require an oven. Ingredients 4 ounces cream cheese, at room temperature 1 cup smooth peanut butter (I use Skippy All Natural, No Need To Stir) 1 cup confectioners' sugar 2 teaspoons vanilla extract Pinch salt 2 cups cold heavy cream 50 Nabisco Famous Chocolate Wafers, from one box (see note) Cocoa powder, for dusting ¼ cup unsalted dry roasted peanuts 4 ounces cream cheese, at room temperature 1 cup smooth peanut butter (I use Skippy All Natural, No Need To Stir) 1 cup confectioners' sugar 2 teaspoons vanilla extract Pinch salt 2 cups cold heavy cream 50 Nabisco Famous Chocolate Wafers, from one box (see note) Cocoa powder, for dusting ¼ cup unsalted dry roasted peanuts Instructions Line a 9x5-inch loaf pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan. In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside. In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth. Add ⅓ of the whipped cream to the peanut butter mixture and beat with the mixer until smooth. Add the remaining whipped cream and fold with a rubber spatula, turning the bowl as may go, until the mixture is evenly combined and uniform in color and texture. Spoon about two-thirds of the cream into the prepared pan. 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 first row. Continue with two more rows for a total of four rows. Save the last two cookies for the topping. Cover the cookies with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Cover the cake with the excess plastic wrap and refrigerate overnight or up to 48 hours. When ready to serve, peel the plastic wrap from the top. Set a platter on top of the pan and invert the cake onto it. Lift the pan off and gently peel away the plastic wrap. Use a warm offset spatula to smooth the edges, if desired. Dust the cake lightly with cocoa powder through a fine sieve. Crush the remaining wafers and scatter the peanuts over top, pressing down on them slightly so they adhere. Slice with a sharp knife and serve cold. Note: I recommend buying two boxes of chocolate wafers, as they tend to break easily. But don't worry if you have to use the broken ones; just try to piece them together as best you can when you place them in the cream. Line a 9x5-inch loaf pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan. In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside. In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth. Add ⅓ of the whipped cream to the peanut butter mixture and beat with the mixer until smooth. Add the remaining whipped cream and fold with a rubber spatula, turning the bowl as may go, until the mixture is evenly combined and uniform in color and texture. Spoon about two-thirds of the cream into the prepared pan. 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 first row. Continue with two more rows for a total of four rows. Save the last two cookies for the topping. Cover the cookies with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Cover the cake with the excess plastic wrap and refrigerate overnight or up to 48 hours. When ready to serve, peel the plastic wrap from the top. Set a platter on top of the pan and invert the cake onto it. Lift the pan off and gently peel away the plastic wrap. Use a warm offset spatula to smooth the edges, if desired. Dust the cake lightly with cocoa powder through a fine sieve. Crush the remaining wafers and scatter the peanuts over top, pressing down on them slightly so they adhere. Slice with a sharp knife and serve cold. Note: I recommend buying two boxes of chocolate wafers, as they tend to break easily. But don't worry if you have to use the broken ones; just try to piece them together as best you can when you place them in the cream. Nutrition Information Powered by Calories: 595 Fat: 40g Saturated fat: 15g Carbohydrates: 52g Sugar: 34g Fiber: 4g Protein: 12g Sodium: 324mg Cholesterol: 57mg Calories: 595 Fat: 40g Saturated fat: 15g Carbohydrates: 52g Sugar: 34g Fiber: 4g Protein: 12g Sodium: 324mg Cholesterol: 57mg