No-Bake Chocolate Peanut Butter Cake

 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

PREPARATION: 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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