No-Bake Peanut Butter Eclair Cake

Ingredients

1 (14-ounce) package of graham crackers (equivalent to twelve to fifteen crackers)
1 small carton of vanilla instant pudding mix
2 cups milk, full or 2%
1 (8-ounce) container of whipped topping, such as Cool Whip,
1 cup Peanut butter (choose between creamy and crunchy if you want)
1/2 cup of powdered sugar
1/2 teaspoon of vanilla extract
1 (8 ounce) tub of softened cream cheese
1 cup chocolate chips that are semisweet
2 teaspoons of butter
2 teaspoons of milk
1 teaspoon of vanilla essence

Here are some optional additions you might consider:
Chopped peanuts, which can be used as a topping or incorporated with the peanut butter filling.

Drizzled with more melted chocolate for an extra decorative touch.

Directions

The vanilla pudding mix and two cups of milk should be whisked together in a large bowl. Once the mixture starts to thicken, stir in the whipped topping until it’s completely smooth. Remove from the heat.

While the cream cheese and peanut butter are softening, whisk them together in a another bowl. Beat in the powdered sugar and vanilla essence until smooth and creamy.

Spread graham crackers in a single layer in a 9×13-inch baking dish. On top of the graham crackers, spread half of the peanut butter mixture. Next, add a half-layer of pudding mixture. Lay out the remaining ingredients in the following order: graham crackers, peanut butter, and pudding mixture.

While swirling continuously, melt the milk, butter, and chocolate chips in a small saucepan over low heat. After taking the pan from the stove, whisk in the vanilla essence.

Distribute the chocolate glaze evenly over the cake’s top layer. To make sure it’s all over the surface, spread it out with a spatula.

Put the cake in the fridge for at least four hours, or better still, the whole night, so the layers can solidify and the flavors can combine.

Before serving, refrigerate the cake and cut it into squares. Savor the delectable, peanut buttery treat!