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:
Read more on next page
Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese
3 Ingredient Sausage Cream Cheese Casserole
Creating a Nutritious and Delicious Homemade Energy Bar: Step-by-Step Guide
Gas burners: 1 tablespoon is enough to make them shine again!
With 90-inches of flowing brown locks, this real life Rapunzel has hair brushing the ground behind her
Toilet vinegar solves an annoying and very common problem: try it now
Ginger and Clove Tea
CHICKEN ORZO PASTA BAKE
Garlic Butter Chicken Bites with Creamy Parmesan Pasta
