1. **Prepare the Pudding Layer:** In a large mixing bowl, whisk together the vanilla pudding mix and 2 cups of milk. Stir until the mixture thickens, then fold in the whipped topping until smooth. Set aside.
2. **Peanut Butter Layer:** In a separate bowl, beat the softened cream cheese and peanut butter together. Add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.
3. **Assemble the Cake:** In a 9×13-inch baking dish, arrange a layer of graham crackers at the bottom. Spread half of the peanut butter mixture over the graham crackers. Then, layer half of the pudding mixture on top. Repeat the layers (graham crackers, peanut butter, and pudding mixture) until all ingredients are used.
4. **Prepare the Chocolate Glaze:** In a small saucepan, melt the chocolate chips, butter, and milk over low heat, stirring constantly until smooth. Remove from heat and stir in the vanilla extract.
5. **Top with Glaze:** Pour the chocolate glaze evenly over the top layer of the cake. Use a spatula to spread it out and ensure it covers the entire surface.
6. **Chill:** Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
7. **Serve:** After chilling, cut the cake into squares and serve. Enjoy the creamy, peanut buttery goodness!
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#### **Description**
The No-Bake Peanut Butter Eclair Cake is a rich and indulgent dessert that’s both creamy and crunchy. The layers of graham crackers provide a light, crispy texture, which is perfectly balanced by the creamy filling made from peanut butter, cream cheese, and vanilla pudding. The decadent chocolate glaze on top adds the finishing touch, transforming this easy-to-make dessert into a showstopper. It’s a perfect treat for peanut butter lovers and anyone who enjoys the combination of creamy and chocolatey flavors.
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#### **Nutritional Information** (Per serving, approximate, based on 12 servings)
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