Musely

No Bake Peanut Butter Eclair Cake🍫

posted in Food & Drink > Recipes
01/28/2015
  • 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!

Comments

9
See all comments

Related Tips

48854 Followers
More Tips from 💋Jasmine 💋