No Bake Peanut Butter Eclair Cake

No Bake Peanut Butter Eclair Cake

Is it too hot to use the oven? Try creating this chocolate eclair cake with peanut butter that doesn’t require baking!

Setup Time: fifteen minutes

Further Time: Four hours

Time Spent: Four hours fifteen minutes

20 servings are available.

Ingredients

  1. 18 chocolate graham crackers and
  2. 1 box of vanilla instant pudding mix are needed for the cake.
  3. 3.5 oz; 1 cup milk;
  4. ½ cup creamy peanut butter;
  5. 8 oz of thawed Cool Whip;
  6. 16 chopped Reese’s Peanut Butter Cups
  7. 2 ounces of unsweetened chocolate,
  8. 3 Tablespoons of unsalted butter,
  9. 1 Tablespoon of corn syrup,
  10. 1 ½ cups of powdered sugar,
  11. and 3 Tablespoons of milk are needed to make the frosting.

Guidelines

  • Beat the vanilla pudding mix and milk together in large mixing basin until no lumps remain.
  • Add peanut butter and beat until smooth.
  • Set aside after folding in the Cool Whip.
  • Arrange six graham crackers in 9-inch-square baking dish.
  • Place half of the pudding mix on top
  • Add the diced Reese’s PB cups and six additional crackers on top. Add the remaining pudding mix on top.
  • Finally, sprinkle the final six graham crackers on top.
  • To make the frosting, place small saucepan over medium heat and combine unsweetened chocolate, butter, and corn syrup. Blend until silky. Take off the heat and mix in the milk and powdered sugar.
  • Cover the graham cracker layer with frosting and store in the fridge. For four hours or overnight, refrigerate. Slice and enjoy
» MORE:  Tres Leches (Milk Cake)

Remarks

  • Make it ready in advance. The night before I want to serve the cake is when I like to make it. The flavor and texture of eclair cake are enhanced by chilling it overnight!
  • On eclair cake, canned chocolate icing also tastes amazing! After opening the can, taking off the lid, microwave it for 20 seconds. Whisk the frosting and then drizzle it over the graham cracker top layer.
  • Éclair cake can be kept, covered, in the refrigerator for up to five days. Every day, the graham crackers will get softer.
  • It is best to use cows milk (not oat or almond milk) so that the pudding mix sets well in the cake.
  • For further cooking advice and tricks, view this blog post.

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