Dessert: Chocolate-Peanut Butter Refrigerator Cake
This no-bake cake spares no indulgences, piled high with six layers of peanut butter cream and chocolate graham crackers, and finished with a sprinkling of peanut butter chips.
Ingredients
2 1/2 c. heavy (whipping) cream
1 bag peanut butter chips
18 whole chocolate graham crackers
Instructions
Heat 2 ⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.
Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1 ⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.
Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
