No Bake Peanut Butter Eclair Cake
By á-79
Ingredients
- For the Cake:
- 18 chocolate graham crackers
- 1 box (3.5oz) vanilla instant pudding mix
- 1 cup milk
- 1/2 cup creamy peanut butter
- 8 oz Cool Whip
- 16 Reese's Peanut butter cups
- For the Frosting:
- 2 oz unsweetened chocolate (I used TCHO 99% unsweetened chocolate)
- 3 Tbsp unsalted butter
- 1 Tbsp corn syrup
- 1 1/2 cup powdered sugar
- 3 Tbsp milk
Details
Adapted from shugarysweets.com
Preparation
Step 1
In a large mixing bowl, beat vanilla pudding mix with milk, until there are no lumps. Beat in peanut butter until smooth. Fold in the Cool Whip, set aside.
In a 9inch square baking dish, layer 6 grahams. Top with half of the pudding mix. Top with 6 more crackers and the 16 Reese's PB cups. Top with the remaining of the pudding mix. Finish by topping with the remaining 6 graham crackers.
For the frosting, heat unsweetened chocolate with butter and corn syrup on medium heat in a small saucepan. Whisk until smooth. Remove from heat and whisk in the powdered sugar and milk. Frost the top of the graham cracker layer and place in refrigerator.
Refrigerate for 4 hours or overnight. Cut and enjoy!
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