Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Add peanut butter; mix well. Stir in Cool Whip.
Stack cake layers on plate, spreading half the Cool Whip mixture between layers. Spread remaining Cool Whip mixture onto top of cake; sprinkle with pretzels.
Kraft Kitchen Tips!
How to Store
Keep frosted cake refrigerated.
For chocolate-peanut butter frosting, prepare as directed using JELL-O Chocolate Instant Pudding.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 3.5 g
Cholesterol 35 mg
Sodium 430 mg
Carbohydrate 35 g
Fibre 1 g
Sugars 19 g
Protein 5 g
16 servings, 1 piece (101 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.