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#### **Ingredients Quantity**
– **1 box graham crackers** (approx. 14 oz, or about 12-15 crackers)
– **1 (3.4 oz) box vanilla instant pudding mix**
– **2 cups milk** (whole or 2% preferred)
– **1 (8 oz) container whipped topping** (like Cool Whip)
– **1 cup peanut butter** (creamy or crunchy, based on preference)
– **1 ½ cups powdered sugar**
– **1 teaspoon vanilla extract**
– **1 (8 oz) package cream cheese** (softened)
– **1 cup semi-sweet chocolate chips**
– **2 tablespoons butter**
– **2 tablespoons milk**
– **1 teaspoon vanilla extract**
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#### **Optional Additions**
– **Chopped peanuts** (for topping or mixed into the peanut butter filling)
– **Chocolate drizzle** (additional melted chocolate for more decoration)
– **Mini marshmallows** (for added texture and sweetness)
– **Crushed graham crackers** (for extra crunch in the layers)
– **Cinnamon or other spices** (to complement the peanut butter flavor)
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#### **Tips for Success**
1. **Layering:** Make sure the graham cracker layers are snug but not overly packed. This helps to maintain the structure of the cake without it becoming too dense.
2. **Chill Time:** Don’t rush the chilling process. Let the cake sit in the fridge for at least 4 hours, or even overnight, to allow the layers to set and meld together.
3. **Peanut Butter Texture:** If you’re using crunchy peanut butter, it will add a nice texture to the filling. If you prefer a smoother texture, stick with creamy peanut butter.
4. **Smooth Glaze:** To achieve a smooth glaze, be sure to melt the chocolate chips and butter on low heat to prevent burning. Stir frequently until completely combined.
5. **Serving:** Let the cake sit at room temperature for about 10-15 minutes before serving to make it easier to slice.
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**Instructions**
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