Recipe adapted from The Kitchn.
- Instant pudding of your choice
- 1 1/2 to 2 packs of graham crackers
- 1/2 c Peanut butter
- Cool Whip or Whip Cream
- 1/4 c unsalted butter
- 1/4 c cocoa powder
- 1/4 c milk
- 2 c powder sugar
Line the bottom of a pan with graham crackers. Mix pudding as directed on package. I used chocolate fudge. Pour half of the mixture onto the crackers. Make another layer of crackers. It doesn’t have to be perfect. Mix peanut butter and about 1/2 c whip cream into the rest of the pudding,then layer that on the crackers. Do one final cracker layer.
For the frosting melt butter over medium add cocoa, continuously stir. Once it is bubbling continue to cook and stir one minute. Add the milk and cook 3 minutes letting bubble. Remove from burner and whisk in the sugar till smooth. Immediately pour onto the top crackers and smooth.
This needs to sit in the fridge for at least an hour. I couldn’t resit though and it was messy : ).
The longer you wait the more yummy it gets. It turns into a cake like texture! To be extra bad, top with whip cream.