No Bake: Chocolate Peanut Butter Refrigerator Cake

No Bake: Chocolate Peanut Butter Refrigerator Cake

 Cake <H4 style="FONT-SIZE: 11px;">COOKING TIME </H4> Active Time: 20 minutes Total Time: 6 hours <H4 style="FONT-SIZE: 11px;">INGREDIENTS</H4>

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  1. #1
    Liss
    Guest

    Default No Bake: Chocolate Peanut Butter Refrigerator Cake

    
    Cake

    <H4 style="FONT-SIZE: 11px;">COOKING TIME </H4>


    Active Time: 20 minutes
    Total Time: 6 hours
    <H4 style="FONT-SIZE: 11px;">INGREDIENTS</H4>





    21⁄2 cups heavy (whipping) cream
    1 bag (10 oz) peanut butter chips
    18 whole chocolate graham crackers



    <H4 style="FONT-SIZE: 11px;">PREPARATION</H4>


    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.
    <P class="smtext">From Woman's Day May 25, 2004



  2. #2
    Jessica Mason
    Guest

    Default No Bake: Chocolate Peanut Butter Refrigerator Cake





    <DIV style="FONT-FAMILY: Calibri;">This was so yummy! I made it last night. Everyone raved about it and could not believe how easy it was to make! THANKS for sharing!
    <DIV style="FONT-FAMILY: Calibri;">

    -------Original Message-------


    From: Liss
    Date: 6/25/2008 1:53:13 PM
    To: Budget101_@yahoogroups.com
    Subject: Budget101.com : No Bake: Chocolate Peanut Butter Refrigerator Cake
    Cake

    <H4 style="FONT-SIZE: 11px;">COOKING TIME </H4>


    Active Time: 20 minutes
    Total Time: 6 hours
    <H4 style="FONT-SIZE: 11px;">INGREDIENTS</H4>





    21⁄2 cups heavy (whipping) cream
    1 bag (10 oz) peanut butter chips
    18 whole chocolate graham crackers



    <H4 style="FONT-SIZE: 11px;">PREPARATION</H4>


    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.
    <P class="smtext">From Woman's Day May 25, 2004









 

 

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