NO BAKE PEANUT BUTTER ECLAIR CAKE

1 container (8 oz) whipped topping, thawed

For the Layers:

1 box (14.4 oz) graham crackers

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 tablespoon unsalted butter

Preparation
1st Step: In a large bowl, whisk together the vanilla pudding mix and milk until it thickens. Blend in the peanut butter until the mixture is smooth.

2nd Step: Fold the whipped topping into the peanut butter mixture until no streaks remain, ensuring a fluffy and uniform filling.

3rd Step: Spread a layer of peanut butter filling on the bottom of a 9×13-inch dish to start your cake base.

4th Step: Arrange a layer of graham crackers over the filling, breaking pieces to fit as necessary, then cover with another layer of peanut butter filling.

5th Step: Continue stacking graham crackers and filling, finishing with a graham cracker layer.

6th Step: For the ganache, heat the cream and butter until simmering, then pour over the chocolate chips. Let sit, then stir until smooth.

7th Step: Spread the ganache over the final layer of graham crackers, ensuring even coverage for a glossy finish.

Continue Reading in next page

Leave a Comment