2small boxes chocolate instant pudding3.4 ounces each
For the peanut butter layer:
8ouncescream cheese softened
3/4cupcreamy peanut butter
21whole chocolate graham crackersyou’ll need 3 sleeves
17.6ouncesReeses’s Miniature peanut butter cupsquartered (Family size bag of Reese’s cups)
Make the chocolate layer:
In a small bowl, whisk together the pudding and milk until smooth.
Fold in the Cool Whip.
Make the peanut butter layer:
In a medium size bowl, use a hand mixer to cream together the softened cream cheese and the peanut butter.
Mix in powdered sugar.
Then fold in the Cool Whip.
Assemble the dessert:
Place 7 crackers in a single layer in a 9×13 baking dish.
Spoon half of the chocolate pudding mix over the graham crackers.
Sprinkle a layer of quartered Reese’s cups over the pudding.
Place 7 graham crackers over the Reese’s cups. Press down lightly.
Spoon all of the peanut butter filling mixture over the graham crackers and spread out evenly.
Layer another 7 graham crackers over the peanut butter filling.
Spoon the remaining chocolate pudding over the crackers.
Arrange the rest of the peanut butter cups over the pudding.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**