peanut butter chocolate ice box cake

I had a reason that I was making the chocolate shortbread yesterday.  There was a team potluck today at work and we were all supposed to provide the desserts.  Pizza was to be ordered for it.  The thing is, that I know for a fact that we have one person who is vegetarian on Thursdays and will not eat eggs.  Then there is someone else who is gluten free.  Most of the time, there is not much for either them to eat so I try to make sure there is.  

I adapted a Martha Stewart recipe to be gluten free.  There have been more then a few ice box cakes bumping around foodie and design blogs this summer, so I thought I would give it a try.  I am not sure this really turned out the way that it was supposed to.  The cookies really did not get soft.  But I can tell you it was yummy.  The pictures I have it after it are done are not the best because it was picked at.  The last bits even look worse in my kitchen.  I do believe this is a compliment!

Peanut butter chocolate ice box cake

1 recipe chocolate shortbread or gluten free chocolate wafer cookie

4 cups whipping cream

2/3 cups powdered sugar

2/3 cup peanut butter (I used an old fashioned kind)

Take a eight inch round cake pan, that sides are three inches high, and cross two pieces of plastic wrap across.  Make sure there is a lot of extra hanging off and that no part of the cake pan comes through.

Take three cups of cream and the powdered sugar and put into large bowl.  Whip until soft peaks form.

Put the peanut butter and the last cup of cream into a small bowl, and mix together.

Fold into the sweetened cream.

Spread a layer of the peanut butter cream on the bottom of the cake pan.  Layer a layer of cookies.  Repeat until the pan is full.

Wrap well and put in the refrigerator at least overnight.  I put it in the freezer for three hours as well (it was 102 today).

Unwrap the cake.  Put a plate on top of it.  Flip and slide the pan off.

Let the hungry hordes at it!  

See, I told you it was not pretty.