Crush Honey Maid Graham Crackers in a blender or food processor until they're fine. Mix with melted butter or margarine. Spread across the bottom of a lightly greased 9 x 13 baking dish and press down to form a crust.

Freeze the Honey Maid Graham Cracker crust for 20-30 minutes while you prepare the cake filling.

Whisk together instant vanilla pudding, milk and 1 cup of the whipped topping (save the remaining whipped topping for later). Add 1 cup of Skippy Peanut Butter and mix until smooth.

Cut the angel food cake into cubes and gently fold into the Skippy Peanut Butter mixture.

Spread the cake and peanut butter filling across the Honey Maid Graham Cracker crust.

Remove the lid from the hot fudge jar and microwave on high for 45 seconds. Pour the hot fudge across the top of the cake and spread to distribute evenly.

Freeze the Peanut Butter Fudge Cake for 1-2 hours so the fudge hardens.

Spread the remaining whipped topping over the fudge layer.

Microwave 1/2 cup of Skippy Peanut Butter for 30 seconds. Drizzle the melted Skippy Peanut Butter over the top of the cake.

Freeze the Peanut Butter Fudge Cake overnight. Before serving, let the cake sit on the counter for 10-15 minutes so it's easier to cut.