Peanut Butter Pizzelle Cake

Kids Cooking Made Easy
By Leah Schapira and Victoria Dwek
Mesorah Publications

From Victoria: In the past a fridge was called an icebox. That's why this is called an "icebox cake". You don't need an oven, but you do need to keep the cake in the fridge overnight before serving - so that it's easy to slice.
Surprise a birthday boy or girl with this impressive but easy to make cake.


2 cups confectioners' sugar
1-cup peanut butter
4 cups nondairy whipped topping OR dairy heavy cream
1 Tbsp. pure vanilla extract
56-80 large pizzelle cookies such as Reko brand available at Costco and BJ's


Prepare the peanut butter sugar: in the bowl of an electric mixer by combining confectioners' sugar and peanut butter. Mix on low speed until the mixture looks like peanut butter-flavored sugar. Remove from bowl and set aside.
Wipe the bowl. Pour whipped topping and vanilla into the bowl. Beat until stiff peaks form.
Using an offset spatula, spread a little whipped topping on a large round cake plate so that the cookies stay in place. Arrange 6 cookies in a circle on the plate, with an additional cookie inside the circle.
Spread a thin layer of cream on top of the cookies. This is easiest to do with an offset spatula, which has a long, flat metal head. If you don't have one, add the cream to a piping bag or resealable plastic bag with one corner snipped off, and pipe a swirl of cream over the cookies.
Sprinkle cream with about ¼ cup peanut butter sugar. Top with another layer of pizzelle cookies and continue to layer cookies, cream, and peanut butter sugar until the cake is 8-10 layers high. Refrigerate cake overnight before slicing.


1 cake – serves about 16

Recipe: kosher,. parve or dairy, dessert