Ingredients:
For the Filling:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ¾ cups cold milk
- ½ cup creamy peanut butter
- 8 oz Cool Whip or whipped topping (thawed)
For the Layers:
- 1 box graham crackers (you’ll need about 15–18 full sheets)
For the Topping (Chocolate Ganache):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter (optional, for shine)
Instructions:
1. Make the Peanut Butter Filling:
- In a large bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes).
- Stir in peanut butter until smooth and fully combined.
- Fold in the Cool Whip gently until evenly mixed.
2. Assemble the Layers:
- In a 9×13-inch dish, lay down a single layer of graham crackers (break to fit as needed).
- Spread half of the peanut butter mixture on top.
- Add another layer of graham crackers, then spread the remaining peanut butter filling.
- Top with a final layer of graham crackers.
3. Make the Chocolate Topping:
- In a microwave-safe bowl or small saucepan, heat heavy cream until just simmering.
- Pour over chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy. Add butter if desired.
4. Top & Chill:
- Pour ganache over the top layer of graham crackers. Smooth with a spatula.
- Cover and refrigerate for at least 4 hours, preferably overnight, to let the graham crackers soften.
To Serve:
- Slice with a sharp knife after chilling. Wipe the blade between cuts for clean squares.
- Optional: Top with crushed peanuts, mini peanut butter cups, or a drizzle of extra peanut butter.
Tips:
- Want it richer? Use chocolate pudding instead of vanilla.
- For a firmer texture, freeze for 1 hour before serving.
- Want a smaller batch? Halve the ingredients and use an 8×8 dish.