Layers of silky peanut butter cheesecake, whipped cream and buttery, golden graham cracker crumbs make this fabulous, no bake summer dessert.
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Equipment
electric mixer
mixing bowls
piping bags
glass jars
Ingredients
Whipped Cream Layer Ingredients:
2cupsheavy cream
½cuppowdered sugar
1teaspoonvanilla extract
Graham Cracker Layer Ingredients:
2slevesGraham Crackers(18 crackers)
6tablespoonbuttermelted
Peanut Butter Layer Ingredients:
1cupcreamy peanut butter
8ozcream cheesesoftened
1teaspoonvanilla
3.4ozpackage of cheesecake instant pudding mix
2cupsheavy cream
½cuppowdered sugar
Instructions
Peanut Butter Layer Instructions:
Beat vanilla and cream cheese with a mixer.
Add peanut butter and mix.
Add pudding mix and blend together with the mixer.
Slowly pour in heavy cream with mixer on low speed. Mix until combined.
Slowly add powdered sugar while mixing. Mix until combined.
Whipped Cream Layer Instructions:
With an electric mixer, beat whipped cream layer ingredients until stiff peaks form.
Graham Cracker Layer Instructions:
Crumble graham crackers, using a food processor or by putting them in a ziploc bag and crushing them with a rolling pin.
Place graham cracker crumbs in a bowl and combine with melted butter.
Assemble:
Layer ingredients in a small jar or cup. Start with graham crackers then peanut butter layer, then whipped cream. Continue with layers until the cup is full. Finish with a dollop of whipped cream and decorate.
Serve immediately or store in the refrigerator for a couple of hours at most.
Notes
Spoon the layers into the jar or use a pastry bag to spread the whipped cream and peanut butter layers in the cups.
For variety, you can try doing just 1 layer of each in a cup as well.