Spray the underside of a 9×13 pan with cooking spray.
Line the underside of the pan with complete graham crackers.
In bowl of an electrical mixer, combine pudding with milk and peanut butter; beat at medium velocity for two minutes. Fold in whipped topping.
Pour half the pudding combination over graham crackers. Place one other layer of complete graham crackers on high of pudding layer. Pour over remaining half of pudding combination and canopy with one other layer of graham crackers.
Warmth the container of ready frosting, uncovered within the microwave for 1 minute. Pour excessive of the cake. Refrigerate for at the very least 12 hours earlier than serving.
ENJOY!
With its rich peanut butter flavor, luscious chocolate topping, and effortless preparation, this No-Bake Peanut Butter Eclair Cake is the perfect dessert for any occasion. Whether you’re entertaining guests or simply satisfying your own sweet cravings, this recipe is sure to become a new favorite in your repertoire. Give it a try and treat yourself to a taste of pure bliss!
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