Instructions:
Prepare the Base:
Lightly grease a 9×13-inch baking dish with cooking spray.
Arrange a single layer of chocolate graham crackers to cover the bottom of the dish. Break crackers as needed to fit.
Make the Peanut Butter Filling:
In a large mixing bowl, combine the instant vanilla pudding mixes, cold milk, and creamy peanut butter.
Use an electric mixer to beat the mixture on medium speed for about 2 minutes, until smooth and thickened.
Gently fold in the thawed whipped topping until well incorporated.
Assemble the Layers:
Spread half of the peanut butter pudding mixture over the initial layer of graham crackers.
Place another layer of graham crackers over the pudding mixture.
Spread the remaining half of the pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
Add the Chocolate Frosting:
Remove the lid and foil seal from the can of chocolate frosting.
Microwave the frosting on high for about 30 seconds to make it more pourable.
Pour the warmed frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface.
Chill the Cake:
Cover the dish with plastic wrap or aluminum foil.
Refrigerate for at least 12 hours to allow the graham crackers to soften and the flavors to meld together.
Serve:
Once chilled and set, slice the cake into squares and serve.
Store any leftovers in the refrigerator.
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