Peanut Butter Éclair Cake

Peanut Butter Éclair Cake

Ingredients:

• 1 (14.4 oz) box of chocolate graham crackers
• 2 (3.25 oz) boxes of vanilla instant pudding
• 1 cup peanut butter
• 3 ½ cups milk
• 1 (8 oz) container of Cool Whip, thawed
• 1 (16 oz) can of chocolate frosting

Instructions:

1. Lightly grease the bottom of a 9×13-inch pan with cooking spray.
2. Arrange a layer of whole chocolate graham crackers to cover the bottom of the pan.
3. In a large mixing bowl, combine the vanilla pudding mix, milk, and peanut butter. Using an electric mixer, beat the mixture on medium speed for 2 minutes until smooth. Gently fold in the thawed Cool Whip.
4. Spread half of the pudding mixture evenly over the layer of graham crackers. Add another layer of whole graham crackers on top.
5. Pour the remaining pudding mixture over the graham crackers and finish with a final layer of graham crackers.
6. Microwave the chocolate frosting (uncovered) for about 1 minute until smooth and pourable. Evenly spread the warm frosting over the top of the cake.
7. Refrigerate for at least 12 hours to allow the flavors to meld and the cake to set.

Serve chilled and enjoy this indulgent dessert!