2 1⁄2 cups heavy (whipping) cream
1 bag (10 oz) peanut butter chips
18 whole chocolate graham crackers
Recipe Preparation
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.
More amazing yummy cakes at www.womansday.com/Articles/Food/Recipes/8-No-Bake-Summer-Cakes.html
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