No-Bake Peanut Butter Eclair Cake

Ingredients

• 2 boxes instant vanilla pudding mix
• 3 cups cold milk
• 1 cup creamy peanut butter
• 1 container whipped topping, thawed
• 1 box graham crackers
• 1 container chocolate frosting

Instructions

1. In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened.
2. Add the peanut butter and mix until creamy and fully combined.
3. Fold in the whipped topping gently until the mixture becomes light and fluffy.
4. In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom.
5. Spread half of the peanut butter mixture evenly over the graham crackers.
6. Add another layer of graham crackers.
7. Spread the remaining peanut butter mixture on top.
8. Finish with a final layer of graham crackers.
9. Microwave the chocolate frosting for about 15 seconds to make it easier to spread.
10. Spread the frosting evenly over the top layer.
11. Cover and refrigerate for at least 6 hours, preferably overnight.
12. Slice and serve chilled.

Tips

• Add chopped peanut butter cups between the layers for extra flavor.
• Use chocolate graham crackers for a richer dessert.
• Chill overnight for the softest cake texture.
• Store leftovers covered in the refrigerator for up to 4 days.