CHOCOLATE PEANUT BUTTER ECLAIR CAKE
This Easy No-Bake Chocolate Quick Cake is my mom's used to making recipe and one of my family's favorites.
Ingredients:
- 3½ cups of milk
- 1 can (16 oz.) Chocolate frosting
- 1 cup of peanut butter
- 1 can (14.4 oz.) Chocolate graham crackers
- 2 cans (3¼ oz.) Vanilla instant pudding
- 1 container (8 oz.) Cool Whip, thawed
Instructions:
First, spray the bottom of a 9 × 13 saucepan with cooking spray.
Then, line the bottom of the pan with whole graham crackers.
In a bowl of an electric mixer, combine the pudding with the milk and peanut butter; beat at medium speed for 2 minutes. Stir in the whipped topping.
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour over the remaining half of the pudding mixture and cover with another layer of graham crackers.
Heat the prepared container of icing, uncovered, in the microwave for 1 minute. Pour over the top of the cake. Refrigerate at least 12 hours before serving. Happy Cooking Time.
