Ingredients:
For the Cake:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 packages graham crackers (about 18-20 full sheets)
1 cup salted caramel sauce (store-bought or homemade)
For the Topping:
1/2 cup crushed graham crackers
1/2 cup salted caramel sauce
Mini cookies or salted caramel candies (optional, for garnish)
Directions:
I. Make the Whipped Filling: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
II. Assemble the Cake: Spread a thin layer of whipped cream on the bottom of a 9×13-inch baking dish. Place a single layer of graham crackers over the whipped cream, breaking them as needed to fit. Spread about 1/3 of the whipped cream over the graham crackers, then drizzle with 1/4 cup of salted caramel sauce.
III. Repeat the layers two more times, finishing with a final layer of whipped cream and a drizzle of caramel sauce.
IV. Top and Chill: Sprinkle the top of the cake with crushed graham crackers and additional caramel sauce. If desired, garnish with mini cookies or salted caramel candies.
V. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to soften and meld together.
VI. Slice and serve chilled. Enjoy the creamy, caramel goodness!
Prep Time: 20 minutes
Chilling Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Kcal: 350 kcal per serving
Servings: 12
