No Bake Peanut Butter Eclair Cake #tipit

Ingredients: 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

Ingredients (continued): For the frosting: - 2oz unsweetened chocolate - 3 Tbsp unsalted butter - 1 Tbsp corn syrup - 1 1/2 cup powdered sugar - 3 Tbsp milk

Directions: 1. Take a large mixing bowl and in it beat the vanilla pudding with the milk until smooth then add it the peanut butter. Next fold in the Cool Whip. Set it aside 2. Take a 9inch square baking dish layer 6 graham crackers. Top with half of the pudding mix. Top with 6 more crackers and the 16 Reese's PB cups. Top with the rest of the pudding mix. Finish by topping with the remaining 6 graham crackers.

Directions (continued): 3. For the frosting, heat unsweetened chocolate, butter, and corn syrup on medium heat in a small pan. Whisk that mixture until smooth. 4. Remove the mixture from heat and whisk in the powdered sugar and milk. 5. Frost the top of the graham crackers. 6. Refrigerate for 4 hours or overnight. 7. Cut and enjoy!

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