No-Bake Peanut Butter Éclair Cake

 Forget the oven and get ready for a dessert that’s as easy to make as it is delicious to eat! This irresistible cake features soft layers of chocolate graham crackers, a luxuriously creamy peanut butter filling, and a silky-smooth chocolate topping. It’s the perfect make-ahead treat for a crowd or a simple weeknight indulgence.

Yields: One 9x13-inch cake
Prep Time: 20 minutes
Chill Time: At least 12 hours (overnight is best)

Ingredients

• 1 (14.4 oz) box chocolate graham crackers

• 2 (3.4 oz) boxes instant vanilla pudding mix

• 1 cup creamy peanut butter

• 3 ½ cups cold milk

• 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed

• 1 (16 oz) can prepared chocolate frosting

Instructions

1. Create the Base:
Lightly grease a 9x13-inch baking dish. Arrange a single layer of chocolate graham crackers to completely cover the bottom, breaking them as needed to fit in a snug, even layer.

2. Whip Up the Peanut Butter Filling:
In a large bowl, use an electric mixer to beat the instant pudding mixes, cold milk, and peanut butter on medium speed for about 2 minutes, until the mixture is smooth and has thickened. Using a spatula, gently fold in the thawed whipped topping until no white streaks remain.

3. Assemble the Layers:

• Spread half of the peanut butter pudding mixture evenly over the base layer of graham crackers.

• Carefully place a second layer of graham crackers on top of the pudding.

• Spread the remaining pudding mixture over this second cracker layer.

• Finish with a final, third layer of graham crackers.

4. Top with Chocolate Ganache:
Remove the lid and foil seal from the can of chocolate frosting. Microwave the closed can for 30-45 seconds, until the frosting is warm and pourable. Pour it over the final layer of graham crackers and use a spatula or the back of a spoon to spread it into a smooth, even layer.

5. Chill to Perfection:
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 12 hours, or overnight. This crucial step allows the graham crackers to soften into a cakelike texture and the flavors to meld beautifully.

6. Serve and Enjoy!
Once fully set, slice the cake into squares, serve cold, and enjoy the perfect no-bake treat!

Chef's Notes

• Plan Ahead: This cake is best when made the day before you plan to serve it. The extended chilling time is key to its perfect texture.

• Easy Slicing: For clean slices, dip your knife in hot water and wipe it dry before cutting each piece.

• Get Creative: Add a layer of sliced bananas or strawberries between the pudding layers for a delicious fruity variation.

• Storage: Keep any leftovers covered in the refrigerator for up to 4-5 days.

This No-Bake Peanut Butter Éclair Cake is the ultimate fuss-free dessert, guaranteed to deliver the beloved combination of chocolate and peanut butter in every blissful bite