Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 box (about 24) chocolate wafer cookies
- 1 cup mini peanut butter cups, chopped
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
Step-by-step instructions:
1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
2. Add the peanut butter to the whipped cream and beat until well combined.
3. Spread a thin layer of the peanut butter mixture on the bottom of the baking dish.
4. Arrange a layer of chocolate wafer cookies on top of the peanut butter mixture, breaking them into pieces if necessary to fit.
5. Spread another layer of the peanut butter mixture on top of the cookies.
6. Sprinkle a layer of chopped mini peanut butter cups on top of the peanut butter mixture.
7. Repeat the layers of cookies, peanut butter mixture, and chopped peanut butter cups until all ingredients are used up, ending with a layer of peanut butter mixture on top.
8. Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight.
9. When ready to serve, remove the plastic wrap and slice the icebox cake into squares.
Time:
Preparation time: 30 minutes
Cooking time: 0 minutes
Chilling time: 6 hours or overnight
5. Temperature:
No temperature needed.
Serving size:
12 servings
Nutritional information:
Per serving:
Calories: 484
Fat: 36g
Saturated Fat: 16g
Cholesterol: 67mg
Sodium: 276mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 22g
Protein: 9g
Substitutions for ingredients:
- You can use crunchy peanut butter instead of creamy peanut butter.
- You can use regular-sized peanut butter cups instead of mini peanut butter cups.
Variations:
- You can add a layer of sliced bananas or strawberries between the layers of cookies and peanut butter mixture.
- You can use different types of cookies, such as graham crackers or vanilla wafers, instead of chocolate wafer cookies.
Tips and tricks:
- Make sure to beat the heavy cream until stiff peaks form to ensure a fluffy and light texture for the peanut butter mixture.
- Use a sharp knife to slice the icebox cake into squares for clean cuts.
Storage instructions:
- Store the peanut butter cup icebox cake covered in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the peanut butter cup icebox cake on a platter or cake stand.
- Dust the top of the icebox cake with cocoa powder or powdered sugar for a decorative touch.
Garnishes:
- Garnish each slice of icebox cake with a mini peanut butter cup or a drizzle of chocolate syrup.
Pairings:
- Serve the peanut butter cup icebox cake with a glass of cold milk or a cup of coffee.
Suggested side dishes:
- This recipe does not require a side dish.
Troubleshooting advice:
- If the peanut butter mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to store the peanut butter cup icebox cake covered in the refrigerator to prevent spoilage.
Food history:
- Icebox cakes were popular in the 1920s and 1930s when refrigerators became more common in households.
Flavor profiles:
- This recipe has a rich and creamy peanut butter flavor with a chocolatey crunch from the wafer cookies and chopped peanut butter cups.
Serving suggestions:
- Serve the peanut butter cup icebox cake as a dessert for a family dinner or a potluck.
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