Ingredients
- 2 1/2 cups heavy whipping cream
- 1 bag (10 oz. size) Reeses Peanut Butter Chips
- 18 whole chocolate graham crackers
Preparation
Step 1
Heat 2/3 cup of the whipping cream in a large microwave safe bowl until it is steaming. Add chips and whisk until smooth. slowly whisk in remaining cream. Chill for 15 minutes. After chilling, beat with electric beaters until soft peaks form.
Arrange 3 whole crackers side by side, long edges touching, on a serving plate. Spread evenly with 1/2 cup of the whipped mixture over top of the crackers. Repeat for 4 more layers using crackers and creamed mixture. Add 1 more layer of crackers on top. Chill for 1 hour. Chill remaining creamed mixture. Remove layers from fridge and using chilled cream mixture, spread on the top and sides of cake. Chill again for at least 4 more hours or for up to 2 days. Decorate with extra peanut butter ships, if desired. Slice with a serrated knife. This resembles a layered torte.