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:
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My family kept raving about how delicious these treats were. I’ll prepare a larger batch next time.
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