2 cups heavy whipping cream
1 3/4 cups powdered sugar, divided
1 teaspoon pure vanilla extract
8 ounces cream cheese, softened
1 (15 ounce) jar Skippy Peanut Butter Spread with Salted Caramel Creamy
10-15 chocolate graham crackers
4 ounces chocolate shell ice cream topping (check out our homemade version here)
2 tablespoons caramel topping 1/4 cup honey roasted peanuts, chopped
In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined
trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff
peaks form. (In other words when you turn off the blender and lift the beaters out of the
cream, the cream stand up on the end of the beater). Place in the refrigerator while you
prepare the remaining ingredients.
To prepare the filling: Combine cream cheese, peanut butter and 1 cup powdered sugar in a large
mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Fold in ½ of
the whipped cream until it is completely incorporated. Set aside.
Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/3 of
the peanut butter cream on the bottom of the pan. Smooth into an even layer. Add 1/3 of
whipped cream on top of the peanut butter cream and use spatula to smooth into an even layer.
Top with a layer of graham crackers, breaking them if necessary to make them fit.
Repeat the layers 2 more times, ending with graham crackers. They will slightly peek over your
Cover and refrigerate 3-4 hours or freeze for 1-2 hours.
Remove cake from refrigerator or freezer, invert pan onto a plate. Pour chocolate shell topping
onto cake (starting at one end and working to the other). While you are pouring, use an offset
spatula to smooth and help the chocolate drip down the sides. Keep in mind the chocolate will
harden so you must work fast.
Drizzle the chocolate top with caramel and sprinkle with chopped peanuts.
Refrigerate until ready to serve or serve immediately.
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