Instructions
1. Spray a 9×13 inch baking pan with cooking spray and line the bottom with whole graham crackers. You may need to break some crackers to fit the pan.
2. In a large bowl, use an electric mixer to combine the pudding, milk, and peanut butter. Beat on medium speed for about 2 minutes, until smooth and thick. Fold in the Cool Whip with a spatula.
3. Pour half of the pudding mixture over the graham crackers and spread it evenly. Place another layer of graham crackers on top of the pudding. Repeat with the remaining pudding mixture and graham crackers.
4. Remove the lid and foil from the frosting can and microwave it for 1 minute, stirring every 15 seconds, until melted and smooth. Pour the frosting over the top layer of graham crackers and spread it evenly.
5. Refrigerate the cake for at least 12 hours, or overnight, to let the flavors and textures blend together.
6. Cut into slices and serve cold or at room temperature. Enjoy!
Tips and Variations
– You can use crunchy or creamy peanut butter, depending on your preference.
– You can use any flavor of instant pudding, such as chocolate, banana, or butterscotch, to change up the taste of the cake.
– You can add some chopped peanuts, mini chocolate chips, or peanut butter cups on top of the frosting for some extra crunch and flavor.
– You can store the cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Thaw it in the fridge before serving.
ADVERTISEMENT
