Irresistible No-Bake Peanut Butter Eclair Cake


2 (8-ounce) containers frozen whipped topping, thawed
1 box graham crackers
1 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 1/2 cups semi-sweet chocolate chips
1/4 cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract
Optional toppings: chopped peanuts, chocolate shavings

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In a large bowl, beat together creamy peanut butter, softened cream cheese, and powdered sugar until smooth and creamy.
Gently fold in one container of thawed whipped topping until well combined.
In the bottom of a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them if needed to fit.
Spread half of the peanut butter mixture evenly over the layer of graham crackers.
Add another layer of graham crackers on top of the peanut butter mixture.
Spread the remaining peanut butter mixture evenly over the second layer of graham crackers.
Finish with a final layer of graham crackers on top.
In a microwave-safe bowl, combine semi-sweet chocolate chips, unsalted butter, and heavy cream. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and glossy.
Stir in vanilla extract until fully incorporated.
Pour the chocolate ganache over the top layer of graham crackers, spreading it evenly with a spatula.
Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set.
Before serving, spread the remaining container of whipped topping over the chilled cake.
Optional: Garnish with chopped peanuts or chocolate shavings for an extra touch of indulgence.


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