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Peanut Butter Toffee Icebox Cake
by Dinner P
serves: 10
  This has become our Christmas dessert. We substitute powdered peanut butter for the creamy peanut butter and cool whip for the Heavy Cream.
Ingredients:
  1/2 Cup   Peanut Butter, creamy
  2 Cups   Heavy Cream, divided
  1/2 Cup   Powdered Sugar
  1 tsp   Vanilla
  36   Chocolate Wafer Cookies or Graham Crackers
  1 Bar   Heath Candy
Directions:
  1. Combine peanut butter and 1/4 cup cream in a large bowl. Stir until smooth and softened.
2. Beat remaining 1 3/4 cups cream, sugar and vanilla in another large bowl until soft peaks form. Stir about one-quarter of whipped cream into peanut butter mixture. Fold in remaining cream.
3. Line a 9-inch spring form pan with plastic wrap. Spread a thin layer of peanut butter mixture on bottom of pan. Arrange 12 cookies on top and cover with about one-third of remaining peanut butter mixture. Repeat with two more layers of cookies and peanut butter mixture, ending with peanut butter mixture. Sprinkle Heath bar around top edge and refrigerate 5 hours to overnight. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap.

390 calories, 28g fat, 67 mg. cholesterol, 4g protein, 30g carbs, 1.5, fiber and 250 mg sodium.