Sinful yet simple, this cake can be served at any type of occasion. You can serve this as an after dinner dessert or even a dessert for a tea or coffee break. It will be everyone’s instant favorite because of its decadent taste. The best part is, this recipe doesn’t require any baking skills! That’s always a plus for me, considering I am not much of a cake baker! Our friend over at My Baking Addiction has this to say about this recipe:
“Peanut Butter Cup Eclair Cake is so easy, and NO-BAKE! Layers and layers of chocolate, peanut butter and cream will make this dessert a summer favorite for years to come.”
This dessert is the ultimate dessert for me. First of all, I love peanut butter. Second, I also love éclair. And now they’re in one dessert and it just feeds my peanut butter and éclair heart. This has become my favorite ever since this was recommended to me. I have no doubts that you will all love this recipe too.
Ingredients:
2 3.4-ounce packages instant Jell-o Vanilla Pudding Mix, dry
3 1/2 cups Borden whole milk
1 cup Jif creamy peanut butter
1 12-ounce container frozen whipped topping, thawed (Cool Whip or Truwhip)
1 14-ounce package Keebler chocolate graham crackers
1 1/2 cups Reese’s mini peanut butter cups, halved (divided use)
1 16-ounce can Betty Crocker prepared chocolate frosting
Instructions
In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes.
Beat in peanut butter until fully incorporated.
Using a rubber spatula, fold in the whipped topping until incorporated and no streaks remain.
Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
Sprinkle 3/4 cup halved mini peanut butter cups over the pudding mixture and gently press them down into the pudding mixture.
Top with another layer of graham crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Melt frosting in microwave for 25 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer.
Immediately sprinkle the remaining mini peanut butter cups onto the frosting.
Cover, and refrigerate for at least 8 hours before serving.
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Quick Tip: You can make it ahead of time and take it along to a barbecue.
Thanks again to My Baking Addiction for this amazing recipe.
