Instructions
1. Make the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and all crumbs are evenly coated.
- Transfer the mixture into a 9×13-inch baking dish. Press the crumbs firmly and evenly into the bottom using the flat base of a measuring cup or glass to compact it tightly. This ensures a stable base for the layers.
- Place the crust in the refrigerator and chill for at least 10 minutes to firm up before adding the next layer.
2. Prepare the Peanut Butter Mousse:
- In a large bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract using a hand or stand mixer. Mix on medium speed until the mixture is completely smooth and creamy, with no lumps remaining.
- Using a spatula, gently fold in the whipped topping. Be careful not to deflate the mixture—fold just until it’s evenly incorporated and fluffy. This mousse-like texture is key to the dessert’s airy, rich mouthfeel.
- Spread the peanut butter mousse evenly over the chilled graham cracker crust. Use an offset spatula to smooth the surface for a neat, even layer.
3. Create the Chocolate Ganache:
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