No-Bake Peanut Butter Eclair Cake

Ingredients

For the Filling:

1 package (3.4 oz) instant vanilla pudding mix
1 ¾ cups cold milk
1 cup creamy peanut butter
1 container (8 oz) whipped topping, thawed

For the Layers:

1 box (14.4 oz) graham crackers

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter

Preparation

In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens. Add in the creamy peanut butter, blending until the mixture is smooth and well-combined.
Gently fold the thawed whipped topping into the peanut butter mixture, ensuring no streaks remain to create a fluffy, uniform filling.
Spread a layer of the peanut butter filling on the bottom of a 9×13-inch dish to create the base of your cake.
Place a layer of graham crackers over the filling, breaking the crackers as necessary to fit the dish. Cover this layer with more peanut butter filling.
Continue layering graham crackers and peanut butter filling, finishing with a final layer of graham crackers.
For the chocolate ganache, heat the heavy cream and unsalted butter until simmering. Pour this mixture over the semi-sweet chocolate chips and let it sit for a few minutes. Then stir until smooth and glossy.
Spread the ganache evenly over the top layer of graham crackers.
Refrigerate the cake for at least 4 hours, allowing the graham crackers to soften and meld with the filling, achieving a cake-like texture.
Slice the cake into squares and serve chilled, savoring the perfect balance of peanut butter and chocolate in each bite.

This No-Bake Peanut Butter Eclair Cake exemplifies the simplicity and joy of no-bake desserts, elevating your culinary creations with a touch of gourmet flair. Perfect for both special occasions and everyday indulgences, this cake combines flavor, texture, and ease of preparation. Enjoy the effortless charm of no-bake desserts with this delightful Peanut Butter Eclair Cake, guaranteed to impress and satisfy every sweet tooth.