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No Bake Peanut Butter Eclair Cake
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| Ingredients For the Cake: 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, (I used TCHO 99% unsweetened chocolate) |
| 3 Tbsp | unsalted butter |
| 1 Tbsp | corn syrup |
| 1 1/2 cup | powdered sugar |
| 3 Tbsp | milk |
Instructions
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 16 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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