once upon a chef
– 4 ounces cream cheese, at room temperature – 1 cup smooth peanut butter (I use Skippy All Natural, No Need To Stir) – 1 cup confectioners' sugar – 2 teaspoons vanilla extract – Pinch salt – 2 cups cold heavy cream – 50 Nabisco Famous Chocolate Wafers, from one box (see note) – Cocoa powder, for dusting – ¼ cup unsalted dry roasted peanuts
Begin by whipping the cream to stiff peaks; set aside. In another bowl, combine the cream cheese, peanut butter, confectioners’ sugar, vanilla, and salt.
Beat until smooth and creamy. Add about a third of the whipped cream to the peanut butter mixture.
Beat until well combined. This lightens the mixture so you can fold in the remaining cream.
Add the remaining cream. Fold into the peanut butter mixture, turning the bowl as you go.
When the mixture is even in color and texture, it’s ready. Line a 9×5-inch loaf pan with plastic wrap so that it hangs over the edges. Fill the pan with about two-thirds of the cream.
Starting at a short side of the pan, arrange 12 cookies in the cream, standing them on their edge in a row. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows.
Cover the cookies with the remaining cream. Pull the plastic wrap over the edges and place in the refrigerator to chill overnight.
Unmold the cake onto a serving platter.
Decorate with cocoa powder, crushed wafers and peanuts. Slice with a sharp knife and serve cold.