Indulge in a heavenly dessert with our No Bake Peanut Butter Eclair Cake recipe. Layers of creamy peanut butter filling, graham crackers, and decadent chocolate make this dessert a crowd-pleaser. Easy to make and no baking required!
☆Ingredients:
1 cup creamy peanut butter
1 (8 oz) container whipped topping (such as Cool Whip), thawed
1 box graham crackers
2 (3.4 oz) boxes instant vanilla pudding
3 cups milk
1 cup chocolate chips
2 tablespoons butter
☆Instructions:
Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them if needed to fit.
In a large mixing bowl, whisk together the vanilla pudding mixes and milk until thickened, about 2 minutes. Add peanut butter to the pudding mixture and stir until well combined.
Fold in the whipped topping until fully incorporated.
Spread half of the peanut butter mixture over the graham crackers in the baking dish, smoothing it out with a spatula.
Add another layer of graham crackers on top of the peanut butter mixture.
Spread the remaining half of the peanut butter mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Pour the melted chocolate over the top layer of graham crackers, spreading it evenly with a spatula.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Once set, slice and serve. Enjoy your delicious No Bake Peanut Butter Eclair Cake!