No-Bake Peanut Butter Éclair Cake

Directions

1. In a large bowl, whisk together the cold milk and instant vanilla pudding mixes for about 2 minutes, until thickened.
2. Add the peanut butter to the pudding and whisk until completely smooth and fully incorporated.
3. Gently fold in the whipped topping until the mixture is light and fluffy.
4. In a 9×13-inch (23×33 cm) dish, arrange a single layer of graham crackers, breaking them as needed to fit the bottom evenly.
5. Spread half of the peanut butter pudding mixture over the graham crackers.
6. Add a second layer of graham crackers, then spread the remaining pudding mixture evenly on top.
7. Finish with a final layer of graham crackers.
8. Microwave the chocolate frosting for 15–20 seconds to soften slightly, then spread evenly over the top layer.
9. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to soften and set.
10. Slice, serve chilled, and enjoy.

Tips for Best Results

For the smoothest filling, make sure the peanut butter is creamy and at room temperature before mixing. Letting the cake chill overnight gives the best texture, as the graham crackers fully soften into a tender, cake-like layer. If spreading the frosting feels difficult, warming it slightly makes it much easier to smooth without disturbing the layers underneath.

Variations