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### **1. Make the Peanut Butter Pudding Layer**
In a large mixing bowl, whisk together the **vanilla pudding mix and milk** until smooth. Let it sit for about **2 minutes** to thicken slightly. Stir in the **peanut butter** until fully combined and smooth. Gently fold in the **whipped topping** until the mixture is light and fluffy.
### **2. Assemble the Cake Layers**
– In a 9×13-inch baking dish, arrange a layer of **graham crackers** to cover the bottom.
– Spread **half** of the peanut butter pudding mixture evenly over the crackers.
– Add another layer of **graham crackers**, followed by the **remaining** peanut butter pudding mixture.
– Finish with a final layer of **graham crackers** on top.
### **3. Prepare the Chocolate Topping**
– In a microwave-safe bowl, heat the **heavy cream** for about **30 seconds**, until warm but not boiling.
– Add the **chocolate chips and butter**, then stir until melted and smooth. (You can microwave in 10-second intervals if needed.)
– Stir in the **vanilla extract**, then pour the chocolate glaze over the top layer of graham crackers. Spread evenly.
### **4. Chill & Serve**
Cover the cake and refrigerate for **at least 4 hours** (or overnight for best results). This allows the graham crackers to soften and the flavors to meld together perfectly.
When ready to serve, slice into squares and enjoy!
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