INGREDIENTS
9×13-inch Cake Pan
1 (14.4-oz) box chocolate graham crackers
2 (3¼-oz) boxes vanilla instant pudding
1 cup peanut butter
3½ cups milk
1 (8-oz) container Cool Whip, thawed
1 (16-oz) can chocolate frosting
Spray the bottom of a 9×13 pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In an electric mixer, combine pudding, milk, and peanut butter. Beat for 2 minutes on medium speed. Fold in whipped topping.
Pour half the pudding mixture over graham crackers. Add another layer of graham crackers on top. Pour remaining pudding mixture and add another layer of graham crackers.
Heat the container of frosting in the microwave for 1 minute, then pour over the cake.
Refrigerate for at least 12 hours before serving.
