To begin, thicken the milk and vanilla pudding mix in a big bowl by whisking them together. Smooth out the mixture by blending in the peanut butter.
Second Step: For a perfectly smooth and airy filling, gently fold the whipped topping into the peanut butter mixture until there are no visible streaks.
Step 3: Begin your cake foundation by spreading peanut butter filling onto the bottom of a 9×13-inch dish.
Step 4: Cover with a second layer of peanut butter filling, then arrange a layer of graham crackers on top, breaking pieces as needed to fit.
Step 5: Keep adding layers of graham crackers and filling until you reach the top.
Step 6: Simmer the cream and butter with the chocolate chunks to make the ganache. After sitting, mix until homogeneous.
Step 7: For a glossy finish, spread the ganache evenly over the top layer of graham crackers.
Step 8: Let the graham crackers soften into a cake-like consistency by chilling the dessert for at least four hours.
Step 9: Cut into squares and serve cold. The peanut butter and chocolate flavors will be just right in every bite.
You may add a touch of gourmet pleasure to your dessert repertoire with this No-Bake Peanut Butter Eclair Cake, which also serves as a testament to the simplicity and joy of no-bake dishes. With its delicious flavor, moist texture, and simple preparation, this cake is perfect for any occasion. If you’re looking for a no-bake dessert that is sure to be a hit, try this Peanut Butter Eclair Cake.
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