I came up with this dessert one afternoon when I was thinking about chocolate and peanut butter. They’re just such natural partners. The more I thought about them, the more this cake came together in my head. I love it when an idea works! I like crunchy peanut butter, but you could use creamy if you’d rather. Personally, the extra crunch of the peanuts makes it better in my eyes.
INGREDIENTS FOR AN 8” X 8” PAN
1 small box instant cheesecake pudding (I’m sure vanilla would be awesome too)
12 oz can evaporated milk
1 tsp vanilla
1 cup crunchy peanut butter
Chocolate graham crackers
In mixer bowl, beat pudding, evaporated milk, and vanilla for about 2 minutes. Add peanut butter and mix until combined. Start your layers in a cake dish beginning with a layer of chocolate graham crackers, 1/3 of filling, graham crackers, 1/3 of filling, graham crackers, filling and top with crushed chocolate graham crackers. Let chill for a few hours.
NOTE: I think if you’re using creamy peanut butter you’ll have to add 2-3 TBSP of milk or half and half. I think it will be too heavy, otherwise.
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By Tika for CHEW WANNA EAT? © 2017