No-Bake Peanut Butter Éclair Cake
To make a No-Bake Peanut Butter Éclair Cake, layer graham crackers with a mixture of cream cheese, peanut butter, powdered sugar, and whipped topping. Repeat layers, then top with chocolate glaze made from melted chocolate and butter. Refrigerate for a few hours before serving. Enjoy this delicious, easy dessert!
Equipment
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Plastic wrap or aluminum foil
Ingredients
For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 8 oz package cream cheese, softened
- 1 cup whipped topping like Cool Whip
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1 cup whipped topping like Cool Whip
Other Ingredients:
- 1 box 14 oz graham crackers
- 1 cup milk for soaking the graham crackers
Instructions
Step 1: Prepare the Peanut Butter Layer
- In a mixing bowl, combine the peanut butter, powdered sugar, and softened cream cheese. Mix until smooth and creamy.
- Gently fold in the whipped topping until fully incorporated. Set aside.
Step 2: Assemble the Cake
- Take a 9×13 inch baking dish and lay a single layer of graham crackers at the bottom.
- Dip each graham cracker into the milk briefly to soak, then layer them over the bottom of the dish.
- Spread half of the peanut butter mixture over the graham cracker layer.
- Add another layer of soaked graham crackers on top of the peanut butter mixture.
- Spread the remaining peanut butter mixture over the second layer of graham crackers.
- Top with a final layer of graham crackers.
Step 3: Make the Chocolate Topping
- In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 30-second intervals, stirring until melted and smooth.
- Once melted, remove from heat and let it cool slightly.
- Fold in the whipped topping until well blended.
Step 4: Finish the Cake
- Pour the chocolate mixture over the top layer of graham crackers, spreading it evenly.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set.
Notes
For the best results, let this cake sit overnight in the fridge. The longer it chills, the better the flavors meld together, resulting in a more decadent dessert.