Instructions:
Step 1: In a large bowl, whisk together the vanilla pudding mix and milk until thickened. Stir in the peanut butter until smooth.
Step 2: Fold the whipped topping into the peanut butter mixture until no streaks remain, ensuring a smooth and uniform filling.
Step 3: Spread a layer of peanut butter filling to cover the bottom of a 9×13-inch pie dish to start the pie base.
Step 4: Place a layer of Graham crackers over the filling, breaking pieces to fit if necessary, then cover with another layer of peanut butter filling.
Step 5: Continue layering Graham crackers and filling, finishing with a layer of Graham crackers.
Step 6: For the ganache, heat the cream and butter until boiling, then pour over the chocolate chips. Let sit, then stir until smooth.
Step 7: Spread the ganache over the top layer of Graham crackers, ensuring even coverage for a glossy finish.
Step 8: Refrigerate the cake for at least 4 hours, allowing the Graham crackers to soften to a cake-like consistency.
Step 9: Cut into squares and serve chilled, each bite presenting a perfect balance of peanut butter and chocolate.
This No-Bake Peanut Butter Éclair Cake not only showcases the simplicity and joy of no-bake recipes, but it also adds a touch of gourmet delight to your dessert repertoire. Whether for a special celebration or as a gift to brighten an ordinary day, this cake offers flavor, texture, and ease of preparation. So, embrace the ease of no-bake desserts and let this Peanut Butter Éclair Cake be your go-to choice for guaranteed enjoyment for everyone.
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