No Bake Peanut Butter Eclair Cake

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 For the frosting: 2oz unsweetened chocolate (I used TCHO 99% unsweetened chocolate) 3 Tbsp unsalted butter 1 Tbsp corn syrup 1 1/2 cup powdered sugar 3 Tbsp milk

In a large mixing bowl, beat vanilla pudding mix with milk, until there are no lumps. Beat in peanut butter until smooth. Fold in the Cool Whip, set aside. In a 9inch square baking dish, layer 6 grahams. Top with half of the pudding mix. Top with 6 more crackers and the 16 Reese's PB cups. Top with the remaining of the pudding mix. Finish by topping with the remaining 6 graham crackers.

For the frosting, heat unsweetened chocolate with butter and corn syrup on medium heat in a small saucepan. Whisk until smooth. Remove from heat and whisk in the powdered sugar and milk. Frost the top of the graham cracker layer and place in refrigerator. Refrigerate for 4 hours or overnight. Cut and enjoy!