Chocolate Peanut Butter Icebox Cake

Instructions

1. Line a 9 x 5-in (23 x 13-cm) loaf pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.
2. In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside.
3. In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth.
4. Add one-third of the whipped cream to the peanut butter mixture and beat with the mixer until smooth. Add the remaining whipped cream and fold with a rubber spatula, turning the bowl as may go, until the mixture is evenly combined and uniform in color and texture.
5. Spoon about two-thirds of the cream into the prepared pan. 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 first row. Continue with two more rows for a total of four rows. Save the last two cookies for the topping.
6. Cover the cookies with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled.
7. Cover the cake with the excess plastic wrap and refrigerate overnight or up to 48 hours. When ready to serve, peel the plastic wrap from the top. Set a platter on top of the pan and invert the cake onto it. Lift the pan off and gently peel away the plastic wrap. Use a warm offset spatula to smooth the edges, if desired. Dust the cake lightly with cocoa powder through a fine sieve. Crush the remaining wafers and scatter the peanuts over top, pressing down on them slightly so they adhere. Slice with a sharp knife and serve cold.