Ingredients
Scale
- 1 and 1/2 sleeves graham crackers (about 9 ounces or 255 grams)
- 1 package instant chocolate pudding mix (3.9 ounces or 110 grams)
- 1 package instant vanilla pudding mix (3.4 ounces or 96 grams)
- 4 cups cold whole milk or 2% milk (960 ml)
- 1 cup creamy peanut butter (250 grams)
- 2 cups thawed frozen whipped topping (480 ml)
- 1 cup semi-sweet chocolate chips (170 grams)
- 1/2 cup heavy cream (120 ml)
- 1 tablespoon butter (14 grams)
Instructions
- In a large bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk until thickened, about two minutes; it should be smooth and lump-free.
- In another bowl, combine the instant vanilla pudding mix with the remaining milk and stir well until fully blended and smooth.
- Gently fold the creamy peanut butter into the vanilla pudding mixture until completely smooth without any streaks visible.
- Take half of the thawed whipped topping—about one cup—and fold it into the peanut butter mixture; repeat this process with the other half into the chocolate pudding mixture.
- Spread a thin layer of chocolate pudding on the bottom of your prepared dish as a base layer; then add an even layer of graham crackers followed by half of your peanut butter mixture.
- Repeat with another layer of graham crackers, more chocolate pudding, and more peanut butter mixture on top; finish with another layer of graham crackers before adding your glaze later.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 310
- Sugar: 16g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg