Fluffernutter Icebox Cake

109

Ingredients

Spray a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper. Cut a 20-inch piece of parchment in half lengthwise. Place it around edges of pan to create a collar. Set aside.
To make marshmallow cream, add heavy cream to the bowl of an electric mixer fitted with whisk attachment. Beat heavy cream until stiff peaks form. Add powdered sugar, vanilla bean paste, and salt. Whisk to just combine. Add half of marshmallow cream until incorporated. Repeat with remaining marshmallow cream, beating until fluffy, about one additional minute. Transfer to a bowl.
Using the same bowl, add heavy cream to bowl of an electric mixer fitted with whisk attachment. Beat heavy cream until stiff peaks form. Gently spoon in peanut butter, a tablespoon at a time. Add powdered sugar and vanilla. Beat until well combined and fluffy.
Line bottom of springform pan with a layer of chocolate wafer cookies, overlapping if necessary. Break cookies into pieces to fit.
Using an offset spatula, spread half of marshmallow cream evenly over cookies. Add an additional layer of cookies. Spread half of peanut butter cream evenly over cookies. Repeat until all ingredient have been used.
If you have remaining cookies, add them to a plastic bag and crush with a rolling pin. Sprinkle on top with mini chocolate peanut butter cups.
Cover loosely with plastic wrap and chill in the fridge overnight. Slice and serve.

Dixie Crystals Insight

This cake does need a long time in the fridge, but the fridge time helps soften the cookies, making everything meld together and create a perfect, light texture.
Use a serrated knife when slicing for clean edges.
Recipe developed for Dixie Crystals by Bree Hester @bakedbree.com.

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