What is needed:
For the Filling:
1 package (3.4 oz) instant vanilla pudding mix
1 ¾ cups cold milk
1 cup creamy peanut butter
1 container (8 oz) whipped topping, thawed
For the Layers:
1 box (14.4 oz) graham crackers
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter
Preparation:
1st Step: In a large bowl, whisk together the vanilla pudding mix and milk until it thickens. Blend in the peanut butter until the mixture is smooth.
2nd Step: Fold the whipped topping into the peanut butter mixture until no streaks remain, ensuring a fluffy and uniform filling.
3rd Step: Spread a layer of peanut butter filling on the bottom of a 9×13-inch dish to start your cake base.
4th Step: Arrange a layer of graham crackers over the filling, breaking pieces to fit as necessary, then cover with another layer of peanut butter filling.
5th Step: Continue stacking graham crackers and filling, finishing with a graham cracker layer.
6th Step: For the ganache, heat the cream and butter until simmering, then pour over the chocolate chips. Let sit, then stir until smooth.
7th Step: Spread the ganache over the final layer of graham crackers, ensuring even coverage for a glossy finish.
8th Step: Refrigerate the cake for at least 4 hours, allowing the graham crackers to soften into a cake-like texture.
9th Step: Slice into squares and serve chilled, each bite a perfect balance of peanut butter and chocolate.
This No-Bake Peanut Butter Eclair Cake not only serves as a testament to the simplicity and joy of no-bake recipes but also adds a touch of gourmet delight to your dessert repertoire. Whether for a special celebration or as a treat to brighten a regular day, this cake delivers on flavor, texture, and ease of preparation. So, embrace the ease of no-bake desserts and let this Peanut Butter Eclair Cake be your go-to for a guaranteed crowd-pleaser.
ENJOY!
