No Bake Peanut Butter Eclair Cake, 1st Recipes Style (Print Version)
A chilled peanut butter eclair cake with chocolate graham crackers, fluffy peanut butter pudding, and glossy chocolate frosting.
# Ingredients:
For the layers
01 -
1 (14.4 oz / 408 g) box chocolate graham crackers
02 -
Nonstick cooking spray
For the peanut butter filling
03 -
2 (3.4 oz / 96 g each) boxes instant vanilla pudding mix
04 -
3 1/2 cups (830 ml) cold milk
05 -
1 cup (255 g) creamy peanut butter
06 -
1/8 teaspoon fine salt
07 -
1 (8 oz / 226 g) tub whipped topping, thawed
For the chocolate top
08 -
1 (16 oz / 454 g) tub chocolate frosting
09 -
1/2 cup chopped peanut butter cups or salted peanuts, optional
# Instructions:
01 -
Lightly spray a 9x13-inch pan. Line the bottom with a tight single layer of chocolate graham crackers, breaking pieces to fit the edges.
02 -
Beat the pudding mixes, cold milk, peanut butter, and salt for about 2 minutes, until thick and smooth. Fold in the whipped topping just until no streaks remain.
03 -
Spread half of the peanut butter filling over the cracker layer. Cover with a second layer of chocolate graham crackers.
04 -
Spread the remaining filling over the second cracker layer. Add a final layer of chocolate graham crackers on top.
05 -
Microwave the uncovered frosting in 20-second bursts, stirring after each burst, until pourable. Pour over the top layer and smooth to the edges.
06 -
Cover the pan and refrigerate for at least 12 hours. Garnish with chopped peanut butter cups or peanuts if using, then slice and serve cold.
# Notes:
01 -
Chill at least 12 hours for the softest cracker layers.
02 -
Best served cold straight from the refrigerator.
03 -
Makes 12 generous potluck-style servings.