It's still hot...still time to make an icebox cake

Most desserts aren't complete without whipped cream. Hot fudge sundaes, pumpkin pie, strawberry shortcake... So when a dessert uses whipped cream as a main ingredient... I'm in! This retro icebox cake is one of the simplest desserts I've ever made. Layers of peanut butter whipped cream in between chocolate wafer cookies. So simple and so pretty! I didn't have patience to really let mine set ( who wants to wait 8 hours for dessert?!?) so it's a little lopsided. I think the Food Network gurus call that rustic charm. 

For the whipped cream: whip 1.5 cups of well chilled heavy cream with 1/3 cup of confectioner's sugar until soft peaks. In a seperate bowl, whisk 1/3 cup of stubborn peanut butter with 1/2 cup of heavy cream. Fold peanut butter mixture into whipped cream. Layer with chocolate wafers! 

This cake would be delectable with chocolate chip cookies.. Or any cookie really. It's an economical way to serve dessert, too! Doesn't everyone already have a dented box of confectioner's sugar and half-eaten jar of peanut butter in their pantry? 

All I had to buy was the cream and cookies. I made mine in a Springform pan for ease of chilling. But any plate would work. Try it before pie overtakes the dessert scene this fall.