Ingredients
Peanut Butter Mousse Layer
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1½ teaspoons vanilla extract
- 16 Reese's peanut butter cups, coarsely chopped
- 1½ cups heavy whipping cream, cold
Whipped Cream Layer
- 1½ cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Graham Cracker Crumble
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Assembly
- 18 chocolate graham crackers (or regular, if preferred)
- ½ cup mini chocolate chips (optional, for layering)
- 1½ cups hot fudge sauce
- 6 Reese's peanut butter cups, cut in half
- Chopped peanuts for garnish (optional)
Instructions
- Make The Peanut Butter Mousse: In a large bowl, beat the peanut butter and cream cheese together until completely smooth. Add powdered sugar and vanilla extract, then beat until fully incorporated. Stir in the coarsely chopped Reese's peanut butter cups. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
- Prepare The Whipped Cream: In another chilled bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Prepare The Graham Cracker Crumble: Place the graham crackers in a sealed plastic bag and crush them thoroughly using a rolling pin. Transfer the crumbs to a small bowl, add melted butter and granulated sugar, and stir together until combined.
- Assemble The Cake: In a 9x9-inch baking dish (or similar size), arrange a single layer of graham crackers across the bottom, breaking pieces as necessary to fill gaps. Spread a thin layer of hot fudge sauce over the crackers, followed by a layer of peanut butter mousse. Add another single layer of graham crackers, spread with hot fudge sauce, then another layer of peanut butter mousse. Add a final layer of graham crackers, then spread the prepared whipped cream evenly over the top. Sprinkle the graham cracker crumble and mini chocolate chips over the whipped cream layer.
- Chill: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This chilling time allows the graham crackers to soften and absorb moisture, creating a cake-like texture.
- Garnish and Serve: Just before serving, decorate the cake with Reese’s peanut butter cups cut in half. Optionally, drizzle with melted peanut butter and extra fudge sauce and sprinkle with chopped peanuts for additional texture. Slice and enjoy!
Notes
- This cake can be made a day or two in advance and stored covered in the refrigerator for best texture and flavor.
- Freezing this cake is not recommended as it may affect the creamy texture.
- Using chocolate graham crackers enhances the chocolate flavor, but regular graham crackers work fine too.
- For a less sweet version, reduce the powdered sugar slightly in the mousse and whipped cream layers.
- Optional toppings like chopped peanuts or additional Reese’s add crunch and extra flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
