Nothing is baked. Two cups of graham crumbs mixed with melted butter are pressed into a square dish and chilled while the layers are made.
Then it is built in order: peanut butter beaten with cream cheese and powdered sugar, half the whipped cream, vanilla pudding whisked thick, the rest of the cream, and graham crumbs and squares on top.
Five Layers, Bottom to Top
Each one is spread on a set layer beneath it.
Cream, crumbs and squares
The rest of the cream, then graham on top.
Vanilla pudding
Whisked thick and rested 5 minutes.
Whipped cream
Half the batch, spread over the peanut butter.
Peanut butter cream cheese
Beaten smooth with powdered sugar.
Graham crust
Pressed and chilled 15 minutes.
How to Make It
Crust pressed
Mix 2 cups graham crumbs with the melted butter and press firmly into a 9-inch square dish. Chill 15 minutes.
Peanut butter layer
Beat the cream cheese, peanut butter and 3/4 cup powdered sugar until smooth. Spread over the chilled crust.
First cream layer
Whip the heavy cream with 2 tbsp powdered sugar and vanilla to firm peaks. Spread half over the peanut-butter layer.
Pudding layer
Whisk the pudding mix with the cold milk for 2 minutes, let stand 5 minutes, then spread over the whipped layer.
Topped
Spread the remaining whipped cream over the pudding. Top with the remaining 1/2 cup graham crumbs and the mini graham cracker squares.
Chilled
Cover and refrigerate at least 4 hours before cutting into squares.
Ingredient Notes
- Graham cracker crumbs
- Two cups for the crust and half a cup for the top.
- Instant vanilla pudding mix
- One 3.4 oz package whisked with a cup and a half of cold milk.
- Graham squares
- A cup of mini squares or broken pieces for the topping.
Why This Recipe Works
- Chilling the crust first stops it lifting when the next layer is spread.
- Cream cheese firms the peanut butter layer so it slices instead of oozing.
- Letting the pudding stand five minutes means it spreads without sinking.
- Four hours in the fridge sets every layer for clean squares.
Success Tips
- Press the crust with the flat base of a glass so it holds together when cut.
- Spread each layer to the edges with an offset spatula rather than a spoon.
- Add the graham squares just before chilling so they stay crisp.
Serving Ideas
Cut into squares straight from the fridge so the layers stay separate on the plate.
Storage and Reheating
Refrigerate
Keep covered in the refrigerator and cut as you serve.
Frequently Asked Questions
What are the squares on top?
Mini graham cracker squares or broken graham pieces.
How long does it need to set?
At least four hours before cutting.
