Serves about 8-10

Ingredients:

2 cups heavy cream, divided
1/2 cup peanut butter chips
1/2 cup milk chocolate chips
12 whole chocolate graham crackers
optional garnish: chocolate jimmies 

Instructions:

In a small saucepan, over low heat, combine 1/4 cup of the cream and the peanut butter chips, stirring just until melted and smooth: pour into a bowl.  Repeat with the milk chocolate chips and another 1/4 cup of the cream; pour into another bowl.  Refrigerate both about 15 minutes until cook, but not firm.

In a medium bowl, with mixer on high speed, beat remaining cream just until stiff.  Gently fold half of the whipped cream into peanut butter mixture, 1/2 cup at a time.  Fold remaining whipped cream into the chocolate mixture, 1/2 cup at a time. Refrigerate milk chocolate whipped cream.

Spread each of 10 whole chocolate graham crackers with about 2-1/2 tablespoons of the peanut butter whipped cream.  Sandwich together coated crackers to form 2 stacks (5 cookies per stack). Top each stack with 1 plain graham cracker. Arrange stacks, side by side, on a serving plate, long edges touching. Frost with milk chocolate whipped cream.

Refrigerate 6 hours or overnight for cookies to soften into "cake". To serve, garnish with chocolate jimmies if you want.

- Recipe courtesy of Elaine McCardel

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