Description
A decadent dessert featuring layers of creamy peanut butter and light whipped cream, with a delightful crunch from graham crackers.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 cups whipped cream
- 1 package graham crackers
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Mix the creamy filling: In a mixing bowl, blend the creamy peanut butter with powdered sugar and vanilla extract. Beat until the mixture turns smooth and creamy.
- Fold in the fluffiness: Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate the cream—this will keep your cake airy and light.
- Layering begins: Arrange a layer of graham crackers at the bottom of your serving dish, ensuring they cover the base completely.
- Spread an even layer of the peanut butter mixture over the graham crackers.
- Continue layering graham crackers and peanut butter filling until all components are used, finishing with a thick, luscious layer of the peanut butter mixture on top.
- Refrigerate for bliss: Cover the dish and refrigerate for at least 240 minutes, but overnight yields the best flavor as the flavors meld beautifully.
- Garnish elegantly: Right before serving, add chocolate shavings or a dusting of cocoa powder atop the cake for an exquisite touch.
Notes
Make-ahead magic: The cake keeps well in the refrigerator for up to four days. Ensure graham crackers are fresh for optimal crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg