Description
A no-bake dessert that layers creamy peanut butter with a crunchy base and fluffy whipped cream, perfect for warm days and gatherings.
Ingredients
- Graham crackers (about 2 sleeves, crushed)
- Creamy peanut butter (1 cup)
- Heavy whipping cream (2 cups)
- Powdered sugar (1/2 cup)
- Vanilla extract (1 teaspoon)
- Salt (a pinch)
Instructions
- Prepare the whipped cream: In a mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Set aside.
- Mix the peanut butter: In another bowl, combine the creamy peanut butter with a pinch of salt. Fold in a third of the prepared whipped cream into the peanut butter mixture, gently incorporating it to maintain the airy texture.
- Layer the cake: In an 8×8-inch dish, start by placing a layer of graham crackers at the bottom. Spread half of the peanut butter mixture over the crackers. Add another layer of graham crackers, followed by half of the remaining whipped cream. Repeat the process, finishing with a layer of whipped cream on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 360 minutes or overnight to allow the layers to meld and the crackers to soften.
- Serve: Slice into squares and enjoy the creamy delight.
Notes
For a nut-free version, use almond or cashew butter. Garnish with chocolate shavings or fresh berries when serving.