Ingredients:
– 1 packet (3.4 oz) instant vanilla pudding mix
– 2 cups cold milk
– 1 cup creamy peanut butter
– 1 tub (8 oz) frozen whipped topping, thawed
– 1 packet (16 oz) graham crackers
– 1 cup chocolate chips
– 2 tablespoons butter
– 2 tablespoons milk
– 1 teaspoon vanilla extract
Instructions:
1. Whip Up the Peanut Butter Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Stir in the creamy peanut butter until thoroughly combined.
2. Fold in the Whipped Topping: Gently fold the thawed whipped topping into the peanut butter pudding mixture until evenly mixed. Set aside.
3. Layer the Graham Crackers: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them to fit as needed.
4. Spread the Peanut Butter Mixture: Spoon half of the peanut butter pudding mixture over the layer of graham crackers, smoothing it out evenly with a spatula.
5. Repeat the Layers: Add another layer of graham crackers on top of the peanut butter mixture, followed by the remaining peanut butter pudding mixture. Smooth the top with a spatula.
6. Prepare the Chocolate Drizzle: In a microwave-safe bowl, combine the chocolate chips, butter, milk, and vanilla extract. Microwave in 30-second intervals, stirring until the chocolate is melted and the mixture is smooth.
7. Drizzle with Chocolate: Pour the melted chocolate mixture over the top layer of the peanut butter pudding mixture, spreading it evenly with a spatula.
8. Chill: Cover the baking dish with plastic wrap and refrigerate the Peanut Butter Chocolate Dream Cake for at least 4 hours or overnight to set the layers.
9. Serve: Once chilled, slice the cake into squares and serve cold. Indulge in the divine combination of peanut butter and chocolate with every heavenly bite!