Nailing no-bake cookies is a snap. But, a no-bake cake, is that even possible? It sure is! If you love chocolate and peanut butter as much as we do, this recipe is for you! The peanut butter and cream cake recipe is super easy, and you won't need to heat up the oven to enjoy the nutty flavor!

If you're craving something yummy and don't feel like baking, you'll love this dessert. Check out Martha Stewart's video after the recipe to see just how fast this treat comes together and how easily you can assemble this beautiful cake.

Preparation Time: 20 minutes
Total Time:20 minutes (up to 8 hours if you let it cool in the fridge)
Serves: 8

Ingredients
2 cups heavy cream, cold
1/3 cup powdered sugar
1/3 cup smooth, natural peanut butter (not unsalted)
1 box of wafer cookies, chocolate

Directions
1. Whip 1 1/2 cups of your cream with sugar. Whip until the mixture forms peaks. Set aside.

2. In another bowl, stir peanut butter until soft. Add 1/2 cup of cream and whisk until the mixture is fluffy.

3. Mix the peanut butter mixture with the cream and sugar, folding gently until completely combined.

4. Add a tiny bit of your cream mixture to the bottom of six cookies (to create a sort of glue) and place them in a circle on a plate. One cookie should be in the center of the circle. Add a layer of your cream to the top of the cookies and spread it to the edges. Place another layer of cookies followed by another layer of cream on top. Repeat until you have 6 layers of cookies/cream. Decorate with remaining cookies.

5. Allow your cake to cool and set in the fridge for about 8 hours before serving.

Pro tip: Not a fan of wafer cookies? Try chocolate chip cookies or soft, chocolate sugar cookies instead.

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