1 pkg. vanilla or chocolate instant pudding
24 whole graham crackers
1 1/2 c. cold milk
1/2 c. creamy or chunky peanut butter

Gradually add milk to peanut butter, blending until smooth. Add pudding mix; beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes. Spread filling about 1/2 inch thick on 12 crackers. Top with remaining crackers, pressing lightly. Smooth edges with spatula. Freeze until firm, about 3 hours.