Description
A nostalgic dessert that layers creamy vanilla pudding with buttery graham crackers, chocolate drizzle, and crunchy peanuts for a delightful treat.
Ingredients
Scale
- 1 box (14.4 oz) Honey Maid Graham Crackers
- 2 boxes (3.4 oz each) Jell-O Vanilla Instant Pudding
- 3 cups cold whole milk
- 1 tub (8 oz) Cool Whip (thawed)
- 1/2 cup Jif Creamy Peanut Butter (melted)
- 1 bottle (7.25 oz) Smucker’s Magic Shell Chocolate Topping
- 1 cup Fisher Chopped Peanuts
Instructions
- Whisk together the cold milk and Jell-O Vanilla Pudding until thickened.
- Fold in the thawed Cool Whip until well combined.
- Line the bottom of a 9×13 inch baking dish with a layer of graham crackers.
- Spread half the pudding mixture over the crackers.
- Layer another set of graham crackers on top of the pudding.
- Spread the remaining pudding mixture over this layer.
- Top with a final layer of graham crackers.
- Drizzle the melted peanut butter over the top.
- Chill in the fridge for at least 4 hours or overnight.
- Pour the chocolate topping over the cake just before serving.
- Sprinkle chopped peanuts over the chocolate.
- Slice into squares and enjoy!
Notes
Make this cake ahead of time for even better flavor, and feel free to customize with different pudding flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: dessert, icebox cake, chocolate, peanut butter, graham crackers