Peanut Butter Eclair Cake

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If you’re looking for a no-bake dessert that combines creamy layers, a hint of nostalgia, and the irresistible taste of peanut butter, this Peanut Butter Éclair Cake is just the treat for you! With its rich layers of graham crackers, luscious peanut butter filling, and smooth chocolate ganache,

Ingredients:

For the Layers:

  • 1 box (14.4 oz) graham crackers
  • 1 ½ cups creamy peanut butter
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 box (3.4 oz) instant chocolate pudding mix
  • 3 cups cold milk (divided)
  • 8 oz whipped topping (like Cool Whip)

For the Ganache:

  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream

  • Instructions:

    1. Prepare the Peanut Butter Filling:
      • In a mixing bowl, combine the vanilla pudding mix, 1 ½ cups of cold milk, and peanut butter. Whisk until smooth and thickened.
      • Gently fold in half of the whipped topping until well blended. Set aside.
    2. Prepare the Chocolate Filling:
      • In another bowl, whisk together the chocolate pudding mix and 1 ½ cups of cold milk. Let it set for a few minutes until thickened.
      • Fold in the remaining whipped topping to create a creamy chocolate layer.
    3. Assemble the Cake:
      • In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
      • Spread half of the peanut butter filling over the graham crackers.
      • Add another layer of graham crackers, followed by the chocolate filling.
      • Repeat the layers, ending with a final layer of graham crackers on top.
    4. Make the Ganache:
      • Heat the heavy cream in a small saucepan or microwave until steaming (do not boil).
      • Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
    5. Top the Cake:
      • Pour the ganache over the top layer of graham crackers, spreading it evenly to cover the surface.
    6. Chill and Serve:
      • Refrigerate the cake for at least 4 hours, preferably overnight, to allow the layers to meld and soften.
      • Slice and serve chilled.

      • Tips:

        • For extra crunch, sprinkle chopped peanuts between layers.
        • Use chocolate graham crackers for a richer flavor twist.
        • This cake can be made up to 2 days ahead, making it a great make-ahead dessert.

        Enjoy the creamy, dreamy delight of Peanut Butter Éclair Cake that’s sure to be a hit with family and friends!

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