Too hot to turn on the oven? Try making this No BakePeanut Butter version of a Chocolate Eclair Cake!
For the Cake:
18 chocolate graham crackers
1 box (3.5oz) vanilla instant pudding mix
1 cup milk
½ cup creamy peanut butter
8 oz Cool Whip
16 Reese's Peanut butter cups, chopped
For the frosting:
2 oz unsweetened chocolate
3 Tablespoons unsalted butter
1 Tablespoon corn syrup
1 ½ cup powdered sugar
3 Tablespoons milk
In a large mixing bowl, beat vanilla pudding mix with milk, until there are no lumps. Beat in peanut butter until smooth. Fold in the Cool Whip, set aside.
In a 9inch square baking dish, layer 6 grahams. Top with half of the pudding mix. Top with 6 more crackers and the chopped Reese's PB cups. Top with the remaining of the pudding mix. Finish by topping with the remaining 6 graham crackers.
For the frosting, heat unsweetened chocolate with butter and corn syrup on medium heat in a small saucepan. Whisk until smooth. Remove from heat and whisk in the powdered sugar and milk. Frost the top of the graham cracker layer and place in refrigerator.
Refrigerate for 4 hours or overnight. Cut and enjoy!
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