For Easter dinner I wanted to try a new but simple dessert recipe. I have been seeing ice box cake recipes all over Pinterest for awhile and finally had the chance to try one! This turned out delicious and would be a fantastic dessert for the hot summer months approaching, simply because you don’t have to use an oven!
Peanut Butter Chocolate Ice Box Cake
2 cups heavy cream, divided
1/2 cup peanut butter chips (I used Reeses brand)
1/2 cup milk chocolate chips (I used semi-sweet chips but I think milk would work really well too!)
14 whole chocolate graham crackers
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. Fold half of the whipped cream into peanut butter mixture. Fold remaining whipped cream into the chocolate mixture. Refrigerate milk chocolate whipped cream until ready to frost the cake as the more firm it is, the easier it will be to frost it!
Spread each of 12 whole chocolate graham crackers with the peanut butter whipped cream. Sandwich together coated crackers to form 2 stacks (6 cookies per stack). Top each stack with 1 plain graham cracker. Arrange stacks, side by side, and frost with milk chocolate whipped cream.
I refrigerated mine overnight so the cookies to soften into “cake”. To serve, garnish with sprinkles if you want. I did to make it festive for Easter!
Original recipe on The Italian Dish