Introduction:
No-Bake Peanut Butter Éclair Cake is a delicious, easy-to-make dessert that’s perfect for any occasion.
This cake has a creamy peanut butter filling layered between graham crackers and topped with a rich, chocolate glaze.
As the layers chill in the fridge, the graham crackers soften, making it taste like an éclair, but without turning on the oven.
It’s a perfect combination of creamy, crunchy, and chocolaty goodness.
Ingredients:
1 box (14.4 oz) graham crackers
2 cups milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup heavy cream
1 cup powdered sugar
1 cup peanut butter
1 teaspoon vanilla extract
1 cup chocolate chips
2 tablespoons butter
2 tablespoons milk
Instructions:
Prepare the pudding layer:
In a large mixing bowl, combine the milk and vanilla pudding mix. Whisk until it thickens, which should take about 2 minutes. Set aside.
Make the peanut butter filling:
In another mixing bowl, beat the peanut butter, powdered sugar, and heavy cream together until smooth and creamy. Add the vanilla extract and mix again.
Assemble the cake:
In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom.
Spread half of the peanut butter mixture on top of the graham crackers.
Add another layer of graham crackers over the peanut butter mixture.
Pour the pudding mixture over the second layer of graham crackers.
Add the final layer of graham crackers on top of the pudding mixture.
Prepare the chocolate glaze:
In a microwave-safe bowl, melt the chocolate chips, butter, and milk together in 20-30 second intervals, stirring between each, until smooth.
Top the cake:
Pour the melted chocolate glaze over the top layer of graham crackers. Spread it evenly with a spatula.
Chill:
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set.
Serve and Enjoy:
Once chilled, cut into squares and serve. Enjoy your creamy, no-bake peanut butter éclair cake!
Description: This No-Bake Peanut Butter Éclair Cake is the perfect blend of peanut butter, vanilla pudding, and chocolate. The layers of graham crackers soften into a delicious, creamy texture as the cake sets in the fridge, and the peanut butter and vanilla pudding filling adds a rich, flavorful twist to a classic éclair. The chocolate glaze on top adds the perfect amount of sweetness to balance the flavors. It’s an easy dessert that feels like a decadent treat without any baking involved.
Tips:
You can use crunchy peanut butter for extra texture in the filling.
If you prefer a richer chocolate topping, you can use a mix of semi-sweet and milk chocolate chips.
Let the cake chill overnight for the best results. The flavors meld together, making the cake even tastier.
If you don’t have heavy cream, you can substitute it with whipped topping, but the texture may be slightly different.
Variations:
Add Nuts: For a bit of crunch, sprinkle chopped peanuts or other nuts on top of the chocolate glaze.
Add a layer of fruit: You could add sliced bananas or strawberries between the layers for a fruity twist.
Chocolate Peanut Butter Swirl: For a different topping, swirl in some peanut butter with the chocolate glaze for a marbled effect.
Use Different Pudding Flavors: You can swap the vanilla pudding for chocolate pudding for a chocolatey version of this dessert.
Corrections:
Be sure to use instant pudding, not cook-and-serve pudding, as the instant variety sets without cooking.
The graham crackers must be arranged neatly and tightly in each layer to ensure they soften properly and form a sturdy base.
Enjoy! Now, you’re all set to enjoy this delicious No-Bake Peanut Butter Éclair Cake. It’s the perfect treat to serve at parties, holidays, or any time you crave a no-fuss dessert that’s sure to impress!