Ingredients

9 oz. box of chocolate wafers

1-pint (2 cups) heavy whipping cream

1 cup powdered sugar

8 oz. cream cheese, softened

3/4-cup smooth peanut butter 

1-teaspoon pure vanilla extract

Instructions

In large bowl with electric mixer, combine whipping cream and powdered sugar.

Beat on high until stiff peaks form. (You know you have stiff peaks when you remove the beater from the cream and the peaks do not curl over.)

Set whipped cream aside. Transferr to a separate bowl and use the same bowl for the next steps.

In large bowl with electric mixer, beat cream cheese, peanut butter, and vanilla extract until creamy.

Fold whipped cream into peanut butter/cream cheese mixture until well combined. Try not to be too vigorous with this, as you don’t want to ‘deflate’ the cream cheese.

To assemble the cakes in jars, layer 2 cookies on the bottom of each jar, and top with approximately 2-3 tablespoons of peanut butter whipped cream mixture. Repeat until each jar is filled.

Alternately, you can make it into a full-sized cake in an 8×8” baking dish. Layer the bottom of the baking dish with cookies, overlapping as necessary to cover the bottom. Spread thin layer of peanut butter mixture over cookies, then repeat until all cookies and peanut butter whipped cream is used.

Refrigerate at least 4 hours, until ready to serve.

Enjoy!