35 graham cracker squares
1 (4 oz.) pkg. instant chocolate
1 1/2 c. cold milk
1/2 c. peanut butter
Line a 13 x 9 inch baking pan with 17 crackers. Combine pudding, milk and peanut butter. Beat until smooth and mixture starts to thicken. Carefully spread over crackers. Cover with remaining crackers, pressing down slightly. Cover and freeze 3 hours.