Ingredients
- For the Cake:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 cup creamy peanut butter
- 1 (8 oz) container Cool Whip, thawed
- 1 box graham crackers
- For the Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
Instructions
- Prepare the Peanut Butter Filling:
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture begins to thicken, about 2 minutes.
- Add the creamy peanut butter to the pudding mixture and whisk until smooth and well combined.
- Gently fold in the Cool Whip until fully incorporated.
- Assemble the Cake:
- In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom, breaking them as necessary to fit.
- Spread half of the peanut butter filling over the graham crackers.
- Add another layer of graham crackers over the filling.
- Spread the remaining peanut butter filling over the second layer of graham crackers.
- Top with a final layer of graham crackers.
- Prepare the Chocolate Peanut Butter Topping:
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.
- Stir in the creamy peanut butter until well combined and smooth.
- Finish the Cake:
- Pour the chocolate peanut butter topping over the top layer of graham crackers, spreading it evenly with a spatula.
- Chill:
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- Serve:
- Slice and serve chilled. Enjoy your No-Bake Peanut Butter Éclair Cake!
This dessert is a perfect no-bake treat that’s rich, creamy, and full of peanut butter and chocolate goodness.