Looking for a delectable dessert to beat the heat without breaking a sweat? Look no further! This peanut butter-free version of a classic Eclair cake is here to save the day.
With layers of chocolatey goodness and a creamy filling, this no-bake treat is perfect for satisfying your sweet tooth on hot summer days. Plus, it’s easy to make and requires minimal prep time. Let’s dive into the recipe and discover how to create this irresistible delight!
Ingredients:
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:
2oz unsweetened chocolate
3 Tbsp unsalted butter
1 Tbsp corn syrup
1 1/2 cup powdered sugar
3 Tbsp milk
Instructions:
see next page
