Mini Chocolate Peanut-Butter Icebox Cakes

Makes 8 cakes
Adapted from Martha Stewart

2 cups heavy cream
1/3 cup confectioners' sugar
1/3 cup smooth peanut butter
1 box (9 ounces) chocolate wafer cookies

In the bowl of an elextric mixer fitted with the whisk attacjment, whip 1 1/2 cups cream with sugar until soft peaks form.  In a small bowl, combine peanut butter and 1/2 cup cream and whisk to combine. Add peanut butter mixture to whipped cream and gently fold in until completely incorporated.

Spread 1 teaspoon of cream onto the top of a wafer cookie and repeat, stacking 5 cookies together with a layer of cream between each one.  Cover outside of cookie stack with cream. 

Refrigerate cakes at least 8 hours before serving.