Peanut Butter Pizzelle Cake

Peanut Butter Pizzelle Cake

Ingredients:

  • 2-7 oz. packages of Reko Pizzelle Cookies
  • 2 cups confectioners’ sugar
  • 1-cup peanut butter
  • 4 cups nondairy whipped topping OR dairy heavy cream
  • 1 Tbsp. pure vanilla extract

Directions:

  1. Prepare the peanut butter sugar: in the bowl of an electric mixer by combining confectioners’ sugar and peanut butter.
  2. Mix on low speed until the mixture looks like peanut butter-flavored sugar. Remove from bowl and set aside.
  3. Wipe the bowl. Pour whipped topping and vanilla into the bowl. Beat until stiff peaks form.
  4. Using an offset spatula, spread a little whipped topping on a large round cake plate so that the cookies stay in place.
  5. Arrange 6 cookies in a circle on the plate, with an additional cookie inside the circle.
  6. 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.
  7. 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.