Peanut Butter Eclair Cake (Print Version)
# Ingredients:
→ Pudding Filling
01 -
2 packages instant vanilla pudding mix (3.4 ounces each)
02 -
3.5 cups whole milk
03 -
1 cup creamy peanut butter
04 -
12 ounces frozen whipped topping, thawed
→ Layers
05 -
14 ounces chocolate graham crackers
06 -
1.5 cups mini peanut butter cups, halved (divided)
→ Topping
07 -
16 ounces prepared chocolate frosting
# Instructions:
01 -
In a large bowl, use an electric mixer to beat together the pudding mixes and milk until thickened, about 3 minutes. Beat in the peanut butter until fully incorporated.
02 -
Using a rubber spatula, gently fold in the whipped topping until the mixture is smooth and no streaks remain.
03 -
Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan. Spread half of the pudding mixture evenly over the crackers.
04 -
Sprinkle 3/4 cup halved mini peanut butter cups over the pudding mixture and gently press them into the pudding.
05 -
Top with another layer of graham crackers and spread the remaining pudding mixture evenly over it.
06 -
Top with a final layer of graham crackers.
07 -
Melt the frosting in the microwave for 25 seconds and stir until smooth. Use an offset spatula to spread the frosting evenly over the top graham cracker layer.
08 -
Immediately sprinkle the remaining mini peanut butter cups onto the frosting.
09 -
Cover the dessert and refrigerate for at least 8 hours before serving to allow the layers to set properly.