No Bake Peanut Butter & Eclair Cake

2014-02-18
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This was heavenly!

You’ll Need:

For the Cake:
18 chocolate graham crackers
1 box (3.5oz) vanilla instant pudding mix
1 cup milk
1/2 cup creamy peanut butter
8 oz Cool Whip
16 Reese’s Peanut butter cups
For the frosting:
2oz unsweetened chocolate (I used TCHO 99% unsweetened chocolate)
3 Tbsp unsalted butter
1 Tbsp corn syrup
1 1/2 cup powdered sugar
3 Tbsp milk

Directions:

1) In large mixing bowl, beat vanilla pudding mix with milk, until there are no lumps. Beat in peanut butter until smooth. Fold in Cool Whip, set aside.
2) In 9inch square baking dish, layer 6 grahams. Top with half of pudding mix. Top with 6 more crackers and 16 Reese’s PB cups. Top with the remaining of pudding mix. Finish by topping with remaining 6 graham crackers.
3) For frosting, heat unsweetened chocolate with butter and corn syrup on medium heat in a small saucepan. Whisk until smooth. 4) Remove from heat and whisk in the powdered sugar and milk. Frost the top of the graham cracker layer then place in refrigerator.
5) Refrigerate for 4 hours. Cut and enjoy!

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