No Bake Peanut Butter Eclair Cake is a delicious and easy-to-make dessert. Here’s a simple recipe for you:
Ingredients:
For the filling:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup creamy peanut butter
- 1 8 oz container of whipped topping (such as Cool Whip), thawed
For the cake:
- 1 (16 oz) package graham crackers
- 1 cup chocolate chips
- 2 tablespoons butter
- 1/4 cup milk
Instructions:
- In a mixing bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
- Add peanut butter to the pudding mixture and whisk until smooth and well combined.
- Fold in the whipped topping until fully incorporated. Set aside.
- In a saucepan, melt the butter and chocolate chips together over low heat, stirring constantly.
- Once melted, remove from heat and stir in the milk until smooth and well combined. Set aside.
- Arrange a layer of graham crackers in the bottom of a 9×13 inch baking dish, breaking the crackers if necessary to fit.
- Spread half of the peanut butter filling over the graham crackers layer evenly.
- Place another layer of graham crackers on top of the filling, followed by the remaining peanut butter filling.
- Add a final layer of graham crackers on top.
- Pour the chocolate glaze evenly over the top layer of graham crackers, spreading it out with a spatula to cover the entire surface.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set.
- Once set, slice and serve chilled. Enjoy your delicious No Bake Peanut Butter Eclair Cake!
