No-Bake Peanut Butter Eclair Cake

 

No-Bake Peanut Butter Éclair Cake .

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Ingredients:

For the layers:

• 1 box (14-16 oz) graham crackers
• 2 cups (500ml) cold milk
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 package (3.4 oz) instant chocolate pudding mix
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 tub (8 oz) whipped topping (Cool Whip)

For the chocolate topping:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 2 tablespoons corn syrup or honey (for shine)

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Instructions:

1. Prepare the filling:

1. In a large bowl, whisk together the cold milk and vanilla pudding mix until smooth and thickened.
2. Add the peanut butter and vanilla extract, stirring until fully incorporated.
3. Gently fold in the whipped topping until smooth and fluffy.

2. Assemble the cake:

1. In a 9x13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
2. Spread half of the peanut butter filling over the crackers.
3. Add another layer of graham crackers, followed by the remaining filling.
4. Finish with a final layer of graham crackers on top.

3. Prepare the chocolate topping:

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Remove from heat and stir in the chocolate chips, butter, and corn syrup until smooth and glossy.
3. Pour the chocolate topping evenly over the graham cracker layer.

4. Chill the cake:

• Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to soften and meld together.

5. Serve:

• Slice and enjoy chilled!

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Tips:

• For extra crunch, sprinkle chopped peanuts between layers.
• Use chocolate graham crackers for a richer taste.
• Store leftovers in the fridge for up to 5 days.

Enjoy your no-bake peanut butter éclair cake! Let me know if you need any variations.