NO BAKE PEANUT BUTTER ECLAIR CAKE

Ingredients:

• 1 packet (3.4 oz) of instant vanilla pudding mix.
• 2 cups cold milk.
• 1 cup creamy peanut butter.
• 1 container (8 oz) of whipped topping, such as Cool Whip.
• 1 (14.4 oz) box graham crackers.
• 1 cup semisweet chocolate chips.
• 1/4 cup creamy peanut butter.
• 2 tablespoons butter.
• 1 cup powdered sugar.
• 1/4 cup milk.
• 1 teaspoon vanilla extract.

Instructions:

Step 1:

1. Mix instant vanilla pudding with cold milk until thickened.
2. Stir in peanut butter until well combined.
3. Fold in whipped topping until fully incorporated.

Step 2:

1. Layer graham crackers in a 9×13-inch baking dish to cover the bottom.
2. Spread half of the peanut butter mixture evenly over the graham crackers.
3. Repeat the layers, ending with a layer of graham crackers on top.

Step 3:

1. In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter.
2. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
3. Pour the chocolate mixture over the top layer of graham crackers, spreading it evenly.

Step 4:

1. In a separate bowl, mix powdered sugar, milk, and vanilla extract until smooth.
2. Pour the sugar mixture over the chocolate layer, spreading it evenly.

Step 5:

1. Chill the cake in the refrigerator for at least 4 hours, or until set.
2. Once chilled, slice and serve cold.

In conclusion:

The No-Bake Peanut Butter Eclair Cake is a delightful dessert that showcases the perfect combination of creamy peanut butter, rich chocolate, and light, fluffy layers of graham crackers. Its simple preparation and irresistible taste make it a favorite for any occasion. Enjoy this decadent treat with family and friends