- 1 box chocolate graham crackers (there will be a few graham crackers left over)
- 2 (3 1/4-ounce) boxes vanilla instant pudding
- 1 cup peanut butter
- 3 1/2 cups milk
- 1 (8-ounce) container Cool Whip, thawed
- 1 can chocolate frosting
Instructions:
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of
the pan with whole graham crackers. In bowl of an electric mixer, mix
pudding with milk and peanut butter; beat at medium speed for 2 minutes.
Fold in whipped topping. Pour half the pudding mixture over graham
crackers. Place another layer of whole graham crackers on top of pudding
layer. Pour over remaining half of pudding mixture and cover with
another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1
minute. Pour over the top of the cake. Refrigerate for at least 12
hours before serving.