This recipe goes together so fast, but you do need to allow time to let it chill.

First, mix together the dry pudding with the milk, and then mix in the peanut butter.

Now LIGHTLY whisk in the thawed cool whip, JUST till it’s incorporated so it doesn’t lose its fluff.

Now you’re ready for layering in a 9 x 13 inch pan. First a layer of graham crackers, then half of the pudding mixture on top of that. Then another layer of graham crackers and the rest of the pudding, and then one final layer of graham crackers.

Finally, microwave the hot fudge (without the lid), for around 45 seconds and then give it a good stir, just till it’s soft enough to pour over the top, but not burning hot or it will be too “liquidy.” Cover with foil and refrigerate for at least several hours or overnight, then cut into portion sizes and serve. If you like, top with additional cool whip!

Keep stored in the refrigerator.