I’ve been making these for years and people lose their mind over them every time

Instructions:

  1. Prepare Peanut Butter Pudding Mixture:
    • In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened.
    • Add creamy peanut butter to the pudding mixture and stir until well combined.
  2. Fold in Whipped Topping:
    • Gently fold the thawed whipped topping into the peanut butter pudding mixture until evenly incorporated. Set aside.
  3. Layer Graham Crackers:
    • Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit.
  4. Spread Peanut Butter Mixture:
    • Spoon half of the peanut butter pudding mixture over the layer of graham crackers and spread it out evenly with a spatula.
  5. Repeat Layers:
    • Add another layer of graham crackers on top of the peanut butter mixture, followed by the remaining peanut butter pudding mixture. Smooth the top with a spatula.
  6. Prepare Chocolate Topping:
    • In a microwave-safe bowl, combine chocolate chips, butter, milk, and vanilla extract.
    • Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  7. Top with Chocolate:
    • Pour the melted chocolate mixture over the top layer of the peanut butter pudding mixture, spreading it out evenly with a spatula.
  8. Chill:
    • Cover the baking dish with plastic wrap and refrigerate the Peanut Butter Eclair Cake for at least 4 hours or overnight to allow the layers to set.
  9. Serve:
    • Once chilled, slice the cake into squares and serve cold.

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