No-Bake Peanut Butter Éclair Cake

No-Bake Peanut Butter Éclair Cake
🛒 Ingredients
For the Creamy Filling
2 (3.4 oz / 96 g each) instant vanilla pudding mix
3 cups cold milk
1 cup creamy peanut butter
1 (8 oz / 225 g) cream cheese, softened
1 cup powdered sugar
1 (8 oz / 225 g) whipped topping (like Cool Whip), thawed
For the Layers
1 box graham crackers (about 14–16 sheets)
For the Chocolate Topping
1 cup semi-sweet chocolate chips
1/4 cup heavy cream
1 tablespoon peanut butter (optional, for extra flavor)
👩‍🍳 Instructions
1️⃣ Make the Peanut Butter Filling
In a bowl, whisk pudding mix with cold milk for 2 minutes until thick. Set aside.
In another bowl, beat cream cheese, peanut butter, and powdered sugar until smooth.
Fold the pudding into the peanut butter mixture.
Gently fold in the whipped topping until fully combined and fluffy.
2️⃣ Assemble the Cake
In a 9×13 inch (23×33 cm) dish, arrange a single layer of graham crackers.
Spread half of the peanut butter mixture evenly over the crackers.
Add another layer of graham crackers.
Spread the remaining filling.
Finish with a final layer of graham crackers on top.
3️⃣ Make the Chocolate Topping
Heat heavy cream until hot (not boiling).
Pour over chocolate chips and let sit 2 minutes.
Stir until smooth and glossy.
Mix in peanut butter if using.
Spread evenly over the top layer.
4️⃣ Chill
Cover and refrigerate at least 6 hours, preferably overnight.
(The graham crackers soften into cake-like layers.)
❄ Storage
Keep refrigerated up to 4 days.
Can be frozen for 1 month — thaw in fridge before serving.
💡 Tips
✔ For extra peanut flavor, add chopped Reese’s between layers
✔ Use chocolate graham crackers for a richer taste
✔ Add a pinch of salt to balance sweetness