πŸ‘ Peanut Butter Eclair Cake Recipe πŸ˜‹

βœ”Β INGREDIENTS:

πŸ”Ή1 box chocolate graham crackers

πŸ”Ή2 – 3 1/4 oz. packages instant vanilla pudding

πŸ”Ή1 C. creamy peanut butter

πŸ”Ή3 1/2 C. milk

πŸ”Ή1 – 8 oz. contain Cool Whip, thawed

β—ΎFor Frosting:

πŸ”Ή1/2 C. semi-sweet chocolate chips, melted

πŸ”Ή2 T. melted butter

πŸ”Ή2 T. white corn syrup

πŸ”Ή1/2 C. powdered sugar

πŸ”Ή2-3 T. milk



βœ”Β INSTRUCTIONS:

πŸ”ΈSpray Pam in the bottom of a 9Γ—13 inch cake pan.

πŸ”ΈPlace one layer of graham crackers on the bottom, cutting to completely cover the bottom.

πŸ”ΈIn mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.

πŸ”ΈSpread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top.

πŸ”ΈSpoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.

β—ΎTo Make Frosting:

πŸ”ΈIn small mixer bowl combine all ingredients and beat until smooth.

πŸ”ΈSpread frosting on top of the last layer of graham crackers all the way to the edge.

πŸ”ΈPlace in the fridge overnight so that the crackers become soft and moist.

πŸ”ΈSlice and serve. Garnish with peanut butter cups if desired.

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⬇ Recipe In Video: ⬇

Thanks to 4littlefergusons

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