Description
A rich and creamy peanut butter version of the classic dessert!
Ingredients
- FOR THE PEANUT BUTTER SAUCE:
- 2 cups Creamy Peanut Butter
- ½ cups Peanut Oil
- ¼ cups Powdered Sugar
- ¾ teaspoons Kosher Salt
- FOR THE PEANUT BUTTER WHIPPED CREAM:
- 3 cups Cold Heavy Whipping Cream
- ¾ cups Powdered Sugar
- 6 Tablespoons Creamy Peanut Butter
- 1-½ teaspoon Pure Vanilla Extract
- FOR ASSEMBLING THE CAKE:
- ¾ cups Milk
- 50 Nutter Butter Cookies
Preparation
For the peanut butter sauce:
Puree sauce ingredients in a food processor or blender until smooth. You may need to scrape down the sides a few times. Sauce can be made in advance and stored in an airtight container for up to 2 weeks.
For the peanut butter whipped cream:
Chill a large mixing bowl and beaters in refrigerator for at least 1 hour. Beat heavy cream, powdered sugar, peanut butter, and vanilla in chilled bowl on medium-high speed until soft peaks form. Refrigerate until ready to use.
To assemble the cake:
Lightly coat the sides of a 9inch round by 3-inch high springform pan with nonstick cooking spray. Line the sides of the pan with two 14 1/2 x 3 inch strips of parchment paper.
Place milk in a small deep bowl. Set aside.
Using a small offset spatula or the back of a spoon, spread a thin layer (about ¼ inch) of the whipped cream onto the bottom of the pan.
Dip a cookie in the milk (a quick dip will do), and place on top of the whipped cream layer, starting on the perimeter of the pan. Repeat until whipped cream layer is covered as much as possible with cookies, filling in any large gaps with broken cookies. The pieces should touch.
Spread a generous layer of peanut butter sauce over the cookies. The cookies should be completely covered, but you may still see their outlines. Add a thick layer of whipped cream (about ½ to ¾ inch) to cover the peanut butter sauce.
Continuing layering as before (cookies, peanut butter sauce, whipped cream) until you reach the top of the pan. (You should have three layers of cookies/sauce/whipped cream.) After spreading the top of the cake with a final layer of whipped cream, gently cover the cake with plastic wrap. Refrigerate for 24 hours.
Peel the plastic wrap away from the cake and run a paring knife between the paper and the pan. Open the pan’s clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the springform pan’s bottom, to a serving platter. Drizzle with remaining peanut butter sauce and garnish with additional cookies if desired. Slice into wedges and serve.
