Chocolate peanut butter refrigerator cake recipe

Ingredients

• 2½ c. heavy (whipping) cream
• 1 bag peanut butter chips
• 18 whole chocolate graham crackers

Directions

1. Heat 23 cup cream inside a large microwave-safe bowl until steaming. Add chips whisk until smooth. Gradually whisk in remaining cream. Chill fifteen minutes.
2. Beat with mixer just until soft peaks form. Arrange 3 crackers, alongside, lengthy edges touching, on serving plate. Spread evenly with 1𔊪 cup cream mixture. Repeat for 4 more layers add another layer crackers. Chill one hour. Chill remaining cream.
3. Spread top and sides of cake with cream. Chill 4 hrs or as much as a couple of days.
4. Decorate with peanut butter chips, if preferred. Slice having a serrated knife utilizing a sawing motion.

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