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!