Chocolate Peanut Refrigerator Cake

by | Nov 3, 2019 | Desserts | 0 comments

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.

CAL/SERV: 387

YIELDS: 12

PREP TIME: 0 hours20 mins

TOTAL TIME: 6 hours 0 mins

INGREDIENTS

2 1/2 c. heavy (whipping) cream

1 bag peanut butter chips

18 whole chocolate graham crackers

DIRECTIONS

  1. 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.
  2. 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.
  3. Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
  4. Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.