No-Bake Peanut Butter Éclair Cake
Peanut butter pudding, chilled milkshake, and whole wheat chocolate chip cookies are layered and topped with chocolate frosting. The longer it stays in the fridge, the better it gets. It’s VERY hard to wait to eat it. So good. People are going crazy for this easy dessert recipe!
Equipment:
9×13-inch cake pan
Ingredients:
1 (14.4-ounce) box Whole Wheat Chocolate Cookies
2 boxes (3¼ oz) Vanilla Instant Pudding
1 cup peanut butter
3½ cups milk
1 container (8 oz) Cool Whip, thawed
1 (16-oz) can of Chocolate Frosting
Instructions:
How to Make No-Bake Peanut Butter Éclair Cake
Spray the bottom of a 9×13-inch pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In the bowl of an electric mixer, combine the pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in the whipped topping.
Pour half of the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture over the top and top with another layer of graham crackers.
Heat the prepared icing container, uncovered, in the microwave for 1 minute. Pour over the cake.
Refrigerate for at least 12 hours before serving.
Here are some variations and tips for your No-Bake Peanut Butter Éclair Cake:
Variations:
see next page
Slow Cooker Creamy Potato Bacon Soup!!
Cheesy Hamburger Potato Casserole
Healthy Taco-Stuffed Tomatoes
The mixture That Will Make Your House Smell So Wonderful… Your Neighbors Will Ask for the Secret
Bay leaf is 100,000 times more effective than Botox? | A natural remedy for wrinkles, even at age 70!
What does the colors on the tubes of toothpaste mean?
Delicious Melt-in-Your-Mouth Cookies
Grab some witch hazel next time you’re at the store. Most folks don’t know these hacks
We eat so much of this, we always need to buy the large pack from Costco
