NO BAKE PEANUT BUTTER ECLAIR CAKE

No Bake Peanut Butter Eclair Cake – peanut butter pudding, cool whip, and chocolate graham crackers layered and topped with chocolate frosting. It receives higher the longer it sits in the fridge – it is simply SO tough to wait to consume it. SOOO good. People go nuts over this handy dessert recipe!

INGREDIENTS

• 1 (14.4-oz) container chocolate graham crackers
• 2 (3¼-oz) packing containers vanilla immediately pudding
• 1 cup peanut butter
• 3 ½ cups milk
• 1 (8-oz) container Cool Whip, thawed
• 1 (16-oz) can chocolate frosting

INSTRUCTIONS

• Spray the backside of a 9×13 pan with cooking spray.
• Line the backside of the pan with complete graham crackers.
• In bowl of an electric powered mixer, combine pudding with milk and peanut butter; beat at medium pace for two minutes. Fold in whipped topping.
• Pour half of the pudding combination over graham crackers. Place some other layer of entire graham crackers on pinnacle of pudding layer. Pour over last 1/2 of pudding combination and cowl with every other layer of graham crackers.
• Heat the container of organized frosting, uncovered in the microwave for 1 minute. Pour over the pinnacle of the cake. Refrigerate for at least 12 hours earlier than serving.

Enjoy.

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