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No Bake Peanut Butter Eclair Cake Recipe (Page 2 ) | August 5, 2024
- Prepare Pudding Mixture: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Add creamy peanut butter to the pudding mixture and stir until well combined.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter pudding mixture until evenly incorporated. Set aside.
- Layer Graham Crackers: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit.
- Spread Peanut Butter Mixture: Spoon half of the peanut butter pudding mixture over the layer of graham crackers and spread it out evenly with a spatula.
- Repeat Layers: Add another layer of graham crackers on top of the peanut butter mixture, followed by the remaining peanut butter pudding mixture. Smooth the top with a spatula.
- Prepare Chocolate Topping: In a microwave-safe bowl, combine chocolate chips, butter, milk, and vanilla extract. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Top with Chocolate: Pour the melted chocolate mixture over the top layer of the peanut butter pudding mixture, spreading it out evenly with a spatula.
- Chill: Cover the baking dish with plastic wrap and refrigerate the Peanut Butter Eclair Cake for at least 4 hours or overnight to allow the layers to set.
- Serve: Once chilled, slice the cake into squares and serve cold. Enjoy the indulgent flavors of peanut butter and chocolate in every bite!
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