No-Bake Peanut Butter Éclair Cake
A rich, no-bake dessert with graham cracker layers, creamy vanilla-chocolate pudding, and silky chocolate ganache. Perfect for dessert lovers who crave indulgence without turning on the oven.
Ingredients
- 1 box 400g graham crackers
- 2 cups cold milk
- 1 box 3.4 oz / 96g instant vanilla pudding mix
- 1 box 3.4 oz / 96g instant chocolate pudding mix
- 1 tub 8 oz / 225g whipped topping or 2 cups whipped cream
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla extract optional
Instructions
- Whisk milk, vanilla pudding, and chocolate pudding until thick. Fold in whipped topping.
- Line a 9×13-inch dish with a graham cracker layer. Spread half the pudding mixture. Add second cracker layer and remaining pudding, then a final cracker layer.
- Heat heavy cream until hot, pour over chocolate chips, and let sit 2 minutes. Stir until smooth and add vanilla extract if using.
- Pour ganache over top cracker layer, spread evenly, cover, and refrigerate 4 hours or overnight.
- Cut into squares and serve chilled.
Notes
For dairy-free: use almond or oat milk and whipped cream.
Extra flavor: substitute vanilla extract with almond extract in ganache.
Lightly toast graham crackers for crunchier texture.
Let ganache cool slightly before pouring to avoid soaking cracker layers.
Use a serrated knife for clean slices.
Extra flavor: substitute vanilla extract with almond extract in ganache.
Lightly toast graham crackers for crunchier texture.
Let ganache cool slightly before pouring to avoid soaking cracker layers.
Use a serrated knife for clean slices.