Peanut Butter Puddingwiches

Directions

1. Line two 13x9-in. pans with foil; set aside. In a large bowl, combine 3/4 cup peanut butter and 1-1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended; fold in 1 cup whipped topping.
2. Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm.
3. Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2x2-1/4 in.; place each square between two crackers. Wrap in plastic. Freeze overnight.