Experience the decadence of a delightful no-bake dessert with layers of chocolate graham crackers, creamy peanut butter pudding, and luscious Cool Whip, all topped with a heavenly chocolate frosting. This Peanut Butter Eclair Cake is an irresistible treat that will leave everyone craving for more. Get ready to be amazed by the simplicity and deliciousness of this easy dessert recipe that will impress your guests!
Ingredients:
1 box (14.4 oz) chocolate graham crackers
2 boxes (3.25 oz each) vanilla instant pudding
1 cup peanut butter
3.5 cups milk
1 container (8 oz) Cool Whip, thawed
1 can (16 oz) chocolate frosting
Instructions:
Grease the bottom of a 9×13-inch pan with cooking spray.
Create the first layer by placing whole graham crackers at the bottom of the pan.
In the bowl of an electric mixer, combine the vanilla instant pudding, milk, and peanut butter. Beat at medium speed for 2 minutes until smooth and creamy.
Gently fold in the Cool Whip to the pudding mixture.
Pour half of the pudding mixture over the graham crackers, spreading it evenly to create the second layer. Add another layer of whole graham crackers on top.
Repeat the layering process with the remaining pudding mixture, ending with a final layer of graham crackers.
Heat the container of chocolate frosting, uncovered, in the microwave for 1 minute to soften it. Pour the melted frosting over the cake, ensuring complete coverage.
Refrigerate the cake for at least 12 hours to allow the flavors to meld and intensify.
Serve and enjoy the indulgent No-Bake Peanut Butter Eclair Cake, a true crowd-pleaser for any occasion!