Peanut Butter Eclair Cake Recipe

Ingredients:

• 1 (14.4-oz) box chocolate graham crackers
• 2 (3.4-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

Directions:

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 the pudding with milk and peanut butter; beat at medium speed for 2 minutes.
4. Fold in the whipped topping.
5. Pour half of the pudding mixture over the graham crackers.
6. Place another layer of whole graham crackers on top of the pudding layer.
7. Pour the remaining half of the pudding mixture over the graham crackers and cover with another layer of graham crackers.
8. Heat the container of prepared frosting, uncovered, in the microwave for 1 minute.
9. Pour the warmed frosting over the top of the cake.
10. Refrigerate for at least 12 hours before serving.

Additional Information:

• Prep Time: 20 minutes
• Cooking Time: 0 minutes
• Total Time: 12 hours 20 minutes
• Calories: 480 kcal per serving
• Servings: 12 servings

This no-bake Peanut Butter Eclair Cake is a delightful dessert that combines the creamy texture of peanut butter pudding with the rich taste of chocolate graham crackers and frosting. The preparation is straightforward, requiring only 20 minutes of active time, while the rest is spent chilling in the refrigerator. Ideal for parties or family gatherings, this cake offers a decadent treat without the need for an oven. Enjoy the perfect blend of flavors and textures in every bite!