Instructions

• In a large bowl, pour in both packages (total 2) of instant vanilla pudding mix and 3 1/2 cups whole milk. Using an electric mixer, beat on medium-high until the pudding is thickened, about 3 minutes.
• Add 1 cup creamy peanut butter to the pudding and beat until fully incorporated and smooth.
• Using a rubber spatula, fold 12 ounces thawed whipped topping into the pudding mixture until no streaks remain and the mixture is uniform.
• Place a single layer of chocolate graham crackers to cover the bottom of a 9 x 13-inch baking pan.
• Evenly spread half of the pudding-peanut butter mixture over the graham cracker layer.
• Measure and sprinkle 3/4 cup of the halved mini peanut butter cups evenly over the pudding layer, then gently press them down so they are slightly embedded in the pudding.
• Add a second full layer of chocolate graham crackers over the peanut butter cups.
• Spread the remaining half of the pudding mixture evenly over that graham cracker layer.
• Top with a final layer of chocolate graham crackers to cover the pudding.
• Place the 16 ounces of prepared chocolate frosting in a microwave-safe bowl and microwave for 25 seconds. Stir until the frosting is an even, spreadable consistency.
• Use an offset spatula to spread the warmed frosting evenly over the top graham cracker layer, covering the entire surface.
• Immediately sprinkle the remaining 3/4 cup halved mini peanut butter cups over the frosting.
• Cover the pan and refrigerate the cake for at least 8 hours before serving.