Instructions:
Step 1
In a spacious bowl, whisk together the vanilla pudding mix and milk until a thick consistency forms. Incorporate the peanut butter until the mixture achieves a smooth texture.
Step 2
Gently fold the whipped topping into the peanut butter mixture, ensuring a fluffy and consistent filling.
Step 3
Begin assembling the cake base by spreading a layer of the peanut butter filling in the bottom of a 9×13-inch dish.
Step 4
Place a layer of graham crackers over the filling, breaking pieces as needed, then cover with another layer of peanut butter filling.
Step 5
Continue stacking graham crackers and filling, culminating in a final graham cracker layer.
Step 6
To prepare the ganache, gently heat the cream and butter until they reach a simmer, then carefully pour the mixture over the chocolate chips. Allow it to rest briefly before stirring, ensuring a velvety smooth consistency is attained.
Step 7
Spread the ganache over the top layer of graham crackers, ensuring even coverage for a glossy finish.
Step 8
Refrigerate the cake for a minimum of 4 hours, allowing the graham crackers to soften into a cake-like texture.
Step 9
Slice into squares and serve chilled, savoring each bite as a perfect harmony of peanut butter and chocolate.