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No-Bake Peanut Butter Eclair Cake – Peanut butter pudding, whipped cream, chocolate graham crackers, and topped with chocolate frosting. It gets better the longer it sits in the fridge – it’s hard to wait to eat it. So delicious.
People love this easy dessert recipe!
Equipment:
- 9×13-inch cake pan
Ingredients:
- 1 (14.4 oz) box chocolate graham crackers
- 2 (3¼ oz) boxes instant vanilla pudding
- 1 cup peanut butter
- 3½ cups milk
- 1 (8 oz) package frozen whipped cream, melted
- 1 (16 oz) can chocolate sauce
How to Make No-Bake Peanut Butter Eclair Cake:
Spray the bottom of a 9×13 pan with cooking spray.
Coat the bottom of the pan with whole graham crackers.
In the bowl of an electric mixer, combine the pudding, milk, and peanut butter; beat on medium speed for 2 minutes. Add the whipped cream.
Spoon half of the pudding mixture over the biscuits. Place another layer of whole biscuits over the pudding layer. Spoon the remaining half of the pudding mixture over the top and top with another layer of biscuits.
Microwave the prepared icing for 1 minute, then pour over the top of the cake. Refrigerate for at least 12 hours before serving.