Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping, thawed (for peanut butter layer)
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 1/2 cups whipped topping, thawed (for topping)
- 2 tablespoons crushed peanuts (optional)
- 2 tablespoons chocolate shavings or syrup (optional)
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press mixture firmly into the bottom of a 9×13-inch dish and refrigerate.
- Mix peanut butter, powdered sugar, and vanilla until smooth.
- Fold in whipped topping and spread over chilled crust.
- Whisk pudding mix with cold milk until thickened, then spread over peanut butter layer.
- Top with remaining whipped topping and smooth evenly.
- Garnish with crushed peanuts and chocolate if desired.
- Refrigerate for at least 3–4 hours or overnight before serving.
Notes
- Chill thoroughly for clean layers and best texture.
- Use stabilized whipped cream if substituting whipped topping.
- Do not overmix layers to keep them light and fluffy.
- Store covered in the refrigerator for freshness.
- Serve cold for best flavor and consistency.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
