NO BAKE PEANUT BUTTER ECLAIR CAKE

NO BAKE PEANUT BUTTER ECLAIR CAKE

Ingredients:

• 1 (14.4-oz) box chocolate graham crackers
• 2 (3¼-oz) boxes vanilla instant pudding
• 1 cup peanut butter
• 3½ cups milk
• 1 (8-oz) container Cool Whip, thawed
• 1 (16-oz) can chocolate frosting

Tools:

• 9×13-inch Cake Pan

How To Make No Bake Peanut Butter Eclair Cake:

1. Spray the bottom of a 9×13 pan with cooking spray.
2. Line the bottom of the pan with whole graham crackers.
3. In the bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping.
4. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour over the remaining half of the pudding mixture and cover with another layer of graham crackers.
5. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
6. Refrigerate for at least 12 hours before serving.

Enjoy your No Bake Peanut Butter Eclair Cake!