Step 1: In a large bowl, whisk together the vanilla pudding mix and milk until thickened. Stir in the peanut butter until smooth.
Step 2: Fold the whipped topping into the peanut butter mixture until no streaks remain, ensuring a smooth and even topping.
Step 3: Spread a layer of peanut butter filling the bottom of a 9 x 13 inch pie plate to start the pie base.
Step 4: Place a layer of graham crackers over the filling, breaking the pieces to fit if necessary, then top with another layer of peanut butter filling.
Step 5: Continue stacking and filling the graham crackers, finishing with a layer of graham crackers.
Step 6: For the ganache, heat the cream and butter until boiling, then pour in the chocolate chips. Let stand, then stir until smooth.
Step 7: Spread the ganache over the final layer of graham crackers, ensuring even coverage for a glossy finish.
Step 8: Refrigerate the cake for at least 4 hours, allowing the graham crackers to soften to a cake-like consistency.
Step 9: Cut into squares and serve cold, each bite features a perfect balance of peanut butter and chocolate.
This no-bake peanut butter eclair cake not only showcases the simplicity and joy of no-bake recipes, but also adds a touch of indulgent delight to your dessert repertoire. Whether for a special celebration or as a gift to brighten up an ordinary day, this cake offers flavor, texture, and ease of preparation. So, embrace the ease of no-bake desserts and let this peanut butter eclair cake be your choice for guaranteed enjoyment for everyone.
