Base :
Place a layer of Graham crackers at the bottom of a rectangular mold (approximately 20Ă—20 cm).
Peanut butter cream:
In a bowl, whisk together the cream cheese and peanut butter until smooth.
Add the instant pudding and milk, whisk until the mixture thickens.
Gently fold in the whipped cream.
Assembly :
Pour half of the cream over the biscuits.
Add another layer of biscuits.
Spread the remaining cream, then add a final layer of biscuits.
Chocolate ganache:
Heat the heavy cream, then pour it over the chocolate chips.
Let it rest for 1 minute, then mix until you obtain a smooth ganache.
Spread the ganache on top of the cake.
Rest :
Cover and place in the refrigerator for at least 6 hours, ideally overnight.
Tip:
You can replace the peanut butter with hazelnut spread.
For a crunchy touch: add crushed roasted peanuts between the layers.
Would you like a lactose-free version, a lighter version, or even a step-by-step video?
