Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar and melted butter together in medium size bowl. Press onto bottom and just slightly up the sides of a 9 X 13 baking pan. Bake for 10-12 minutes. Allow to cool to room temp.
In same empty bowl, beat cream cheese and confectioners sugar until smooth. Then add the peanut butter and blend again until smooth. Fold in 2 cups cool whip. Spread over cooled crust.
In small bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over peanut butter layer. Top with more cool whip. Sprinkle with chocolate shavings. Cover and refrigerate for at least 1 hour before cutting and serving.
Can freeze 30- 45 minutes for a semi-frozen texture as well.
Originally Submitted
11/29/2018
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