Ingredients
- 16–18 graham crackers
- 8oz container cool whip, defrosted
- 1 cup marshmallow fluff
- 10 Reese’s cups, chopped
- 5.9oz instant chocolate pudding
- 3 cups cold milk
- 1/2 cup natural peanut butter
Instructions
- Line a 9×13 casserole dish with parchment paper.
- Layer graham crackers evenly into bottom of dish. About 8 crackers, some may need to be broken up to fit and lay properly.
- In a large bowl, add defrosted cool whip and marshmallow fluff and whisk together until as smooth as possible. Spread over graham crackers.
- Sprinkle chopped Reese’s on top of cool whip mixture.
- Prepare pudding by mixing together pudding mix with cold milk. Once set, pour over top of cool whip and Reese’s layer and spread evenly.
- Drizzle peanut butter on top of pudding mixture, then top with 8 more graham crackers, again fitting crackers as evenly on top as possible, breaking some into pieces if necessary.
- Freeze for at least 4 hours. Cut into and serve! If frozen for longer (overnight), let sit at room temp at least 10 minutes before eating.
Category: dessert, ice cream, smoresMethod: no-bakeCuisine: American
