– 1 box graham crackers – 2 boxes (3.4 oz each) instant vanilla pudding – 2½ cups cold milk – 1 cup creamy peanut butter – 1 tub (8 oz) whipped topping – 1 can (16 oz) chocolate frosting
1
Whisk pudding and cold milk in a bowl for 2 minutes. Add peanut butter and mix until smooth. Fold in whipped topping gently to combine.
2
Place a single layer of graham crackers in a 9x13-inch pan. Spread half the pudding mixture over. Repeat layers, ending with graham crackers on top.
3
Microwave the chocolate frosting for 10–15 seconds to soften. Pour and spread evenly over the top graham cracker layer.
4
Cover the cake and refrigerate for at least 6 hours, or overnight. This allows the layers to meld and the graham crackers to soften beautifully.
5
Serve chilled. Each bite is creamy, chocolatey, and rich with peanut butter flavor—a no-bake dessert that’s always a crowd-pleaser.