No-Bake Peanut Butter Eclair Cake

INGREDIENTS:

2 cups creamy peanut butter

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

2 (3.4 oz) packages instant vanilla pudding mix

3 1/2 cups cold milk

1 (16 oz) container whipped topping (like Cool Whip)

1 box graham crackers

1 1/2 cups chocolate chips

1/2 cup heavy cream

Chopped peanuts (optional, for garnish)

DIRECTIONS:

Prepare the Peanut Butter Filling:

In a large mixing bowl, beat together the creamy peanut butter and softened unsalted butter until smooth and well combined.

Add the powdered sugar gradually, continuing to beat until the mixture is creamy and fluffy.

Mix in the vanilla extract until fully incorporated.

Make the Vanilla Pudding Layer:

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding thickens.

Gently fold in the whipped topping until the mixture is smooth and homogeneous.

Combine Peanut Butter Filling and Vanilla Pudding Layer:

Carefully fold the peanut butter mixture into the vanilla pudding mixture until well combined. This will create a rich and decadent peanut butter filling.

Layering the Eclair Cake:

In a rectangular 9×13 inch baking dish, arrange a layer of graham crackers to cover the bottom.

Spread half of the peanut butter filling over the graham crackers evenly.

Add another layer of graham crackers on top, followed by the remaining peanut butter filling.

Finish with a final layer of graham crackers …