I finally managed to make this easy dessert a few days ago. I put in my own touch as I didn’t have cool whip but realized it was just as good without it. Also can frosting isn’t sold here and I was too lazy to try to find a recipe, so I made my own by mixiing chocolate instant pudding with 1 cup milk, 3 TBSP butter and 1/2 cup light brown sugar. We loved this delicious dessert, especially by my son who could live on peanut butter!
Everyone loves this easy dessert and I’m asked to make it often! Sometimes, for a small dinner gathering, I make it in a 8 x 8 dish and scale the recipe to 12, except keeping the frosting at the full can size.
Always a hit….I used 2 boxes of French vanilla pudding and lite whipped topping. I really think that you can get away with an 8oz. container of whipped topping vs. the 16oz. It makes a lot of filling….I think I made 3 layers of everything and filled a 9×13 pan to the brim with the chocolate icing included. Make this one the night before serving…it is the best because the graham crackers get kinda mushy and soft with the pudding. So good….defianately kiddo and parent approved.
I make this often. I add one 8oz cream cheese (soften) to the pudding mixture and once it’s all together, freeze it overnight. Set it in the fridge the morning of the night you plan to serve it it will be just right when ready to serve. It won’t be soggy.
Have made this several times. I use one large & one small box of pudding, and only half (8oz) of the whipped cream the recipe calls for. I brush each of the graham layers with milk. Make sure not to layer the pudding/whip cream layer too thick! I’ve made this mistake & it gets to be too much “fluff” (yuk – ruined the dessert). Also, be sure to make this the night before!
So easy and fast, have made many times exactly as recipe is written, have yet to have someone not love it. Am constantly asked for recipe 🙂
This is differently a summer dessert to die for! I happened to pick up French Vanilla pudding by mistake and used it instead of Vanilla. My husband suggested we add AMARETTO. I added one shot. It’ was great, not too much, just a hint. I suggest using a deep pan. There’s a lot of pudding mix. This is a go to dessert in my house now!
Spray bottom of 9 x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In a bowl using an electric mixer, mix pudding with milk, 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 for 1 minute. Pour over top of cake. Refrigerate for at least 12 hours before serving!
1 box chocolate graham crackers
2 – 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 – 8 oz. contain Cool Whip, thawed
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk
Spray the bottom of a 9×13 inch cake pan with cooking spray.
Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.
Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.
Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
Slice and serve. Garnish with peanut butter cups if desired.
In small mixer bowl combine all ingredients and beat until smooth.
This pic looks like they may have used chocolate graham crackers instead of the original flavor.”