Indulgent No-Bake Peanut Butter Eclair Cake Recipe

Experience the decadence of a delightful no-bake dessert with layers of chocolate graham crackers, luscious peanut butter pudding, and velvety Cool Whip, all crowned with a heavenly chocolate frosting. This Peanut Butter Eclair Cake is a crowd-pleaser that only gets better as it chills in the fridge – the anticipation is almost too much to bear. Prepare to be wowed by the simplicity and irresistibility of this easy dessert recipe that has everyone raving!

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:

1. Begin by greasing the bottom of a 9×13 pan with cooking spray.
2. Layer the bottom of the pan with whole graham crackers.
3. In the bowl of an electric mixer, combine the pudding with milk and peanut butter, beating at medium speed for a blissful 2 minutes. Gently fold in the airy Cool Whip.
4. Pour half of the pudding mixture over the graham crackers, creating a tantalizing first layer. Add another layer of whole graham crackers on top.
5. Repeat the layering process with the remaining pudding mixture, concluding with a final layer of graham crackers.
6. Elevate the indulgence by heating the container of chocolate frosting, uncovered, in the microwave for 1 minute. Pour this rich topping over the cake, ensuring a decadent finish.
7. Exercise patience as you refrigerate the cake for at least 12 hours before serving, allowing the flavors to meld and intensify.

Prepare to delight your taste buds with this No-Bake Peanut Butter Eclair Cake – an absolute showstopper for any occasion!