introduction

Indulge in the ultimate combination of creamy peanut butter, luscious pudding, and decadent chocolate with our No-Bake Peanut Butter Eclair Cake. This easy-to-make dessert is not only a treat for your taste buds but also a hit with family and friends alike. Get ready to savor every heavenly bite of this irresistible dessert that gets better with each passing moment in the fridge!

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. **Prepare the Pan:**
– Spray the bottom of a 9×13-inch pan with cooking spray to prevent sticking.

2. **Layer the Graham Crackers:**
– Line the bottom of the pan with whole graham crackers, creating the first layer of the cake.

3. **Prepare the Peanut Butter Pudding Mixture:**
– In the bowl of an electric mixer, combine the vanilla instant pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes until smooth and creamy.
– Fold in the thawed Cool Whip until well incorporated.

4. **Layer the Cake:**
– Pour half of the peanut butter pudding mixture over the layer of graham crackers in the pan, spreading it evenly.
– Place another layer of whole graham crackers on top of the pudding layer.
– Pour the remaining half of the pudding mixture over the second layer of graham crackers, ensuring even coverage.

5. **Top with Chocolate Frosting:**
– Heat the container of chocolate frosting, uncovered, in the microwave for 1 minute until it becomes pourable.
– Pour the warm chocolate frosting over the top of the cake, spreading it out evenly to cover the entire surface.

6. **Chill and Serve:**
– Refrigerate the Peanut Butter Eclair Cake for at least 12 hours before serving to allow the flavors to meld and the cake to set.
– Slice into squares and serve chilled, savoring every delightful layer of this delectable dessert.

Tips for Serving

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