I was introduced to this deliciousness back in May when I was 9 months pregnant. I had an excuse to eat a piece of this baby every night before bed. The baby needed it. Period. It was the most simple dessert I ever made! It goes a long way too so bring it to a party and trust me. They. Will. Love. You. I got this from a friend of mine who pinned it on her facebook page, I said do you know what your doing to this pregnant Momma??!! Posting all of those yummy dessert recipes!! Well this one I actually tried. I made a few changes but not much.
Recipe Adapted From: The New England Foody
Ingredients:
1 box cinnamon graham crackers
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 cup reduced fat peanut butter
3 ½ cups skim milk
1 (8 oz) container of Light Cool Whip
1 can chocolate frosting
Directions:
Spray bottom of 9 x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. You can break them to fit into the pattern of the dish.
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!
Ok seriously this looks AMAZING…I’m drooling staring at this lovely cake….for one anything with peanut butter is good but this looks so SIMPLE to make!! I may just have to make this for my “cheat day” 🙂
You have to!! Using the reduced fat graham crackers, peanut butter and light whipped topping makes me feel less guilty HAHA! 🙂 Now I want some!
I love eclairs so much so I am swooning over this cake! Plus I love cool whip – yummy yummy all around!