1 cup (8 ozs) Heavy Whipping Cream
3 tablespoons powdered sugar
2 tablespoons creamy peanut butter
In the bowl of your electric mixer, add the whipping cream and powdered sugar. Using the whisk attachment, beat on high speed until stiff peaks form, usually 2-3 minutes. Reserve about 1/2-3/4 cup white cream. Add peanut butter to remaining cream and whisk until blended well.
Spoon 3/4 of a teaspoon of peanut butter cream on a cookie, press another cookie on top and continue until your cakes are 5 cookies tall.
Garnish top of cake with a dollop of reserved cream and peanut butter cup candy if desired.
Place onto your serving tray and refrigerate overnight. Use a spatula to serve the next day, as the cakes will soften.
Yields: makes 8-9 mini cakes