You absolutely cannot drop the ball on this one! No bake, no fuss, and everyone loves it. This is our
version of an éclair cake, with a twist of peanut butter and butterscotch. No matter who ends up with
the higher score, everyone's a winner when this dessert is served!
Serves 8.
Lineup:
2 sleeves of honey graham crackers from a box of 3
1 package (4-serving size) Jello Instant Butterscotch Pudding
1 package (4-serving size) Jello Instant French Vanilla Pudding
3 cups whole milk
½ cup creamy peanut butter
1 (8 oz.) tub of cool-whip, thawed
1 (16 oz.) can ready-to-spread chocolate frosting
Playbook:
Spray an 11x7 inch pan with cooking spray. Arrange a single layer of graham crackers in bottom of pan.
In a large bowl, combine the two pudding mixes and milk. Stir with a whisk for 5 minutes. Whisk in the
peanut butter and cool-whip. Spread half the mixture over graham crackers. Top with another layer of
graham crackers, the rest of the pudding mix and a final layer of graham crackers. Chill for 8 hours.
Spread frosting on top and serve.
version of an éclair cake, with a twist of peanut butter and butterscotch. No matter who ends up with
the higher score, everyone's a winner when this dessert is served!
Serves 8.
Lineup:
2 sleeves of honey graham crackers from a box of 3
1 package (4-serving size) Jello Instant Butterscotch Pudding
1 package (4-serving size) Jello Instant French Vanilla Pudding
3 cups whole milk
½ cup creamy peanut butter
1 (8 oz.) tub of cool-whip, thawed
1 (16 oz.) can ready-to-spread chocolate frosting
Playbook:
Spray an 11x7 inch pan with cooking spray. Arrange a single layer of graham crackers in bottom of pan.
In a large bowl, combine the two pudding mixes and milk. Stir with a whisk for 5 minutes. Whisk in the
peanut butter and cool-whip. Spread half the mixture over graham crackers. Top with another layer of
graham crackers, the rest of the pudding mix and a final layer of graham crackers. Chill for 8 hours.
Spread frosting on top and serve.
| ButterFingers Eclair Cake |