This traditional "ice box cake" couldn't be easier or more surprising! As I was searching through old food magazines, I came across this recipe that peaked my interested. It's visually impressive and no one would know that the "cake" in this is really chocolate graham crackers! Truly, it looks and tastes like cake that's been expertly and painstakingly sliced to perfection.
The original recipe serves 8-10, but I very easily doubled it for a party - the only change I made was to line up the two "cakes" and frost them together.
I highly recommend making your own whipped frostings here, as it gives the cake a more special flavor. If you're looking for something that's simple and just needs to be assembled and sit in the fridge until you're ready for it - here's your recipe!
Chocolate Peanut Butter No-Bake "Cake"
serves about 8-10
2 cups heavy cream, divided
1/2 cup peanut butter chips
1/2 cup milk chocolate chips
12 whole chocolate graham crackers
optional garnish: chocolate jimmies
In a small saucepan, over low heat, combine 1/4 cup of the cream and the peanut butter chips, stirring just until melted and smooth: pour into a bowl. Repeat with the milk chocolate chips and another 1/4 cup of the cream; pour into another bowl. Refrigerate both about 15 minutes until cook, but not firm.
In a medium bowl, with mixer on high speed, beat remaining cream just until stiff. Gently fold half of the whipped cream into peanut butter mixture, 1/2 cup at a time. Fold remaining whipped cream into the chocolate mixture, 1/2 cup at a time. Refrigerate milk chocolate whipped cream.
Spread each of 10 whole chocolate graham crackers with about 2-1/2 tablespoons of the peanut butter whipped cream. Sandwich together coated crackers to form 2 stacks (5 cookies per stack). Top each stack with 1 plain graham cracker. Arrange stacks, side by side, on a serving plate, long edges touching. Frost with milk chocolate whipped cream.
Refrigerate 6 hours or overnight for cookies to soften into "cake". To serve, garnish with chocolate jimmies.