Place a spoonful of the whipped cream in the bottom of a 9×13 baking dish and spread it out evenly. This holds the graham crackers in place. Add a layer of graham crackers.

2 tablespoons Cool Whip or other whipped cream, divided Break the graham crackers in half to form four squares. Spread 1 teaspoon of peanut butter evenly on each graham cracker square.

Fold remaining whipped cream into chilled pudding until only a few white streaks remain. Cover bottom of 13- by 9-inch baking dish with a layer of graham crackers, breaking crackers as necessary ...

2. Break graham cracker sheet into two squares. Top one square with filling, and gently top with the other square. 3. Freeze until solid, about 1 hour.