Here’s a simple recipe for a No-Bake Peanut Butter Eclair Cake:
Ingredients:
- 1 box (14.4 oz) graham crackers
- 1 1/2 cups creamy peanut butter
- 1 package (5.1 oz) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup chocolate chips (optional, for garnish)
- 1/4 cup chopped peanuts (optional, for garnish)
Instructions:
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Fold in the thawed whipped topping until fully incorporated into the pudding mixture.
- Spread a thin layer of the pudding mixture on the bottom of a 9×13-inch baking dish.
- Place a layer of graham crackers on top of the pudding mixture, breaking the crackers as needed to fit the dish.
- Spread half of the remaining pudding mixture evenly over the graham crackers.
- Warm the peanut butter in the microwave for about 30 seconds, or until it’s soft and easy to spread.
- Drop spoonfuls of the softened peanut butter over the pudding layer and use a spatula to spread it out evenly.
- Add another layer of graham crackers on top of the peanut butter layer, followed by the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the cake is set.
- Before serving, melt the chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the top of the cake.
- Sprinkle chopped peanuts over the chocolate drizzle, if desired, for added crunch and flavor.
- Slice and serve the No-Bake Peanut Butter Eclair Cake chilled, and enjoy the creamy, peanut buttery goodness!
This no-bake dessert is perfect for any occasion and is sure to be a hit with peanut butter lovers. It’s easy to make and requires minimal effort, making it a great option for potlucks, parties, or anytime you’re craving a delicious sweet treat.