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1. **Prepare the Pan:**
– Spray the bottom of a 9×13-inch pan with cooking spray to prevent sticking.
2. **Layer the Graham Crackers:**
– Line the bottom of the pan with whole graham crackers, creating the first layer of the cake.
3. **Prepare the Peanut Butter Pudding Mixture:**
– In the bowl of an electric mixer, combine the vanilla instant pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes until smooth and creamy.
– Fold in the thawed Cool Whip until well incorporated.
4. **Layer the Cake:**
– Pour half of the peanut butter pudding mixture over the layer of graham crackers in the pan, spreading it evenly.
– Place another layer of whole graham crackers on top of the pudding layer.
– Pour the remaining half of the pudding mixture over the second layer of graham crackers, ensuring even coverage.
5. **Top with Chocolate Frosting:**
– Heat the container of chocolate frosting, uncovered, in the microwave for 1 minute until it becomes pourable.
– Pour the warm chocolate frosting over the top of the cake, spreading it out evenly to cover the entire surface.
6. **Chill and Serve:**
– Refrigerate the Peanut Butter Eclair Cake for at least 12 hours before serving to allow the flavors to meld and the cake to set.
– Slice into squares and serve chilled, savoring every delightful layer of this delectable dessert.
Tips for Serving
– For added texture and flavor, sprinkle chopped peanuts or mini chocolate chips over the top of the cake before refrigerating.
– Experiment with different flavors of pudding mix for a unique twist, such as chocolate or butterscotch.
With its irresistible combination of creamy peanut butter, silky pudding, and rich chocolate, our No-Bake Peanut Butter Eclair Cake is guaranteed to be the star of any gathering. Whether you’re entertaining guests or simply satisfying your sweet cravings, this easy dessert recipe is sure to become a family favorite for years to come!
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