Peanut Butter Pumpkin Eclair Cake
An easy no-bake recipe with layers for graham crackers and a creamy peanut butter and pumpkin mixture. Topped with an easy white chocolate ganache, this tasty dessert is perfect to make for any occasion.
- Yield:12-16 servings
- Prep Time:20 minutes
- Cook Time:N/A
- Total Time:8 hours and 20 minutes (8 hours chilling)
1 (12 ounce) bag white chocolate morsels
1 cup heavy whipping cream
3 cup milk
1/2 cup pumpkin puree
2 (3.4 ounce) boxes instant vanilla pudding
1 tsp pumpkin pie spice
1 (8 ounce) tub whipped topping, thawed
1 (14 ounce) package graham crackers
1/4 cup chopped peanuts or walnuts (optional)
Pour white chocolate chips in a medium bowl.
Pour heavy whipping cream in a microwave safe cup and microwave for 1-2 minutes until cream comes to a boil. Alternatively, heat cream in a small saucepan on the stovetop over medium heat until boiling.
Pour boiling cream over white chocolate chip morsels and stir until chips are melted and mixture is smooth. Set aside to cool for 30-45 minutes.
In a large bowl mix milk, pumpkin puree, peanut butter, vanilla instant pudding mix and pumpkin pie spice until mixture is smooth and creamy.
Fold in whipped topping until combined.
Line the bottom of a 9×13-inch pan with a layer of graham crackers, breaking some to fit into pieces to fit.
Pour half the pudding mixture over graham crackers and spread evenly.
Place a layer of graham crackers on top of pudding mixture.
Pour the remaining pudding mixture over graham crackers and spread evenly.
Top with another layer of graham crackers.
Using an electric mixer, beat cooled white chocolate ganache until mixture has thickened.
Pour on top of graham crackers and spread evenly. Garnish with chopped peanuts or walnuts.
Cover and refrigerate 8 hours or overnight before serving.