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Chef Jason Smith—former winner of "Food Network Star" and "Southern County Bling" creator—loves a no-bake dessert and he loves eclairs, so he decided to merge the two and create this quick and easy no-bake eclair cake. To give it extra flavor and texture, he added crunchy peanut butter to the filling and sprinkled chopped peanuts on top. Rach calls the sweet treat "gorgeous" and "next-level!"
For more recipes from Jason, check out his Buffalo Potato Chips and Honey-Bourbon Glazed Chicken with Wild Rice.
Ingredients
- 3 cups heavy whipping cream
- 3 cups half-and-half
- Two 3 ½-ounce packs French vanilla instant pudding mix
- 4 ounces cream cheese, left at room temperature until very soft
- ½ cup crunchy peanut butter
- 2 sleeves graham crackers
- One 16-ounce container chocolate frosting
To Serve:
- Roughly chopped dry roasted peanuts
Yield
Serves: 12
Preparation
In a large bowl, whip the cream until stiff peaks form, then set aside. In another large bowl, stir together the half-and-half, pudding mix, cream cheese and peanut butter until creamy. Fold in the whipped cream.
In a 9 x 13-inch baking dish, arrange a single layer of graham crackers, spoon half of the cream mixture over the crackers and smooth it out. Arrange another single layer of graham crackers over the cream layer, then spoon the remaining cream mixture over the crackers and smooth it out. Arrange the final single layer of graham crackers over the cream mixture.
Place the frosting in a microwave-safe bowl and microwave it just until softened, about 15 seconds. Stir the frosting, then spread it over the graham crackers. Cover with plastic wrap and refrigerate for 3 hours or overnight. When ready to serve, sprinkle with chopped peanuts.