Peanut Butter Eclair Cake

Ingredients:

Cake:

1 box chocolate graham saltines

2 – 3 1/4 oz. bundles moment vanilla pudding

1 C velvety nutty spread

3 1/2 C milk

1 – 8 oz. contain Cool Whip, defrosted

Icing:

1/2 C. semi-sweet chocolate chips, softened

2 Tbsp softened spread

2 Tbsp white corn syrup

1/2 C powdered sugar

2-3 Tbsp milk

Directions:

Splash the base of a 9×13 inch cake dish with cooking shower.

Spot one layer of graham wafers on the base, slicing to totally cover the base.

In blending bowl blend the pudding, nutty spread and milk with electric blender. Blend for 2 minutes. Overlay in the Cool Whip.

Spread a large portion of the pudding blend over the primary layer of wafers. Spot a second layer of graham wafers on top. Spoon the rest of the pudding blend on second layer of wafers. Completion with a third layer of graham wafers.

Spread icing over the last layer of graham wafers right to the edge. Spot in the ice chest medium-term with the goal that the wafers become delicate and clammy.

Cut and serve. Topping with nutty spread cups whenever wanted.

Icing:

In little blender bowl join all fixings and beat until smooth.