Homemade No-Bake Peanut Butter Eclair Cake

INGREDIENTS:

1 (14.4-ounce) box Whole Wheat Chocolate Cookies
2 boxes (3¼ oz) Vanilla Instant Pudding
1 cup peanut butter
3½ cups milk
1 container (8 oz) Cool Whip, thawed
1 (16-oz) can of Chocolate Frosting

DIRECTIONS:

Spray the bottom of a 9×13-inch pan with cooking spray.

Line the bottom of the pan with whole graham crackers.

In the bowl of an electric mixer, combine the pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in the whipped topping.

Pour half of the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture over the top

and top with another layer of graham crackers.

Heat the prepared icing container, uncovered, in the microwave for 1 minute. Pour over the cake.

Refrigerate for at least 12 hours before serving.

Enjoy this delicious and easy no-bake dessert that everyone will love!