No-Bake Peanut Butter Eclair Cake

Ingredients:

• 1 (14.4-ounce) box Whole Wheat Chocolate Cookies
• 2 boxes (3¼ oz) Vanilla Instant Pudding
• 1 cup peanut butter
• 3½ cups milk
• 1 container (8 oz) Cool Whip, thawed
• 1 (16-oz) can of Chocolate Frosting

Instructions:

How to Make No-Bake Peanut Butter Éclair Cake

1. Spray the bottom of a 9×13-inch pan with cooking spray.
2. Line the bottom of the pan with whole graham crackers.

 

1. In the bowl of an electric mixer, combine the pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in the whipped topping.

 

 

1. Pour half of the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture over the top and top with another layer of graham crackers.

 

1. Heat the prepared icing container, uncovered, in the microwave for 1 minute. Pour over the cake.

 

1. Refrigerate for at least 12 hours before serving.

Here are some variations and tips for your No-Bake Peanut Butter Éclair Cake:

Variations:

1. Add Chocolate Pudding: Swap one box of vanilla pudding for chocolate pudding for a richer flavor.

 

1. Use Different Cookies: Instead of whole wheat chocolate cookies, you can try using graham crackers or even Oreo cookies for a different taste.

 

1. Nut Butter Alternatives: Substitute peanut butter with almond butter or cashew butter for a different nutty flavor.

 

1. Layering Fruits: Add layers of sliced bananas or strawberries between the pudding layers for a fruity twist.

Tips:

1. Chill Time: The longer you let it chill, the better the flavors meld together. Aim for at least 24 hours if you can wait!