Equipment:
- 9×13-inch Cake Pan
Ingredients:
- 1 (14.4-oz) box chocolate graham crackers
- 2 (3¼-oz) boxes vanilla instant pudding
- 1 cup peanut butter
- 3½ cups milk
- 1 (8-oz) container Cool Whip, thawed
- 1 (16-oz) can chocolate frosting
Instructions:
1. Spray the bottom of a 9×13 pan with cooking spray.
2. Line the bottom of the pan with whole graham crackers.
3. In the bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes.
4. Fold in the whipped topping.
5. Pour half of the pudding mixture over the graham crackers.
6. Place another layer of whole graham crackers on top of the pudding layer.
7. Pour over the remaining half of the pudding mixture and cover with another layer of graham crackers.
8. Heat the container of prepared frosting, uncovered, in the microwave for 1 minute.
9. Pour the melted frosting over the top of the cake.
10. Refrigerate for at least 12 hours before serving.
Enjoy your delicious No Bake Peanut Butter Eclair Cake!