🍰 Peanut Butter Éclair Cake

🧾 Ingredients (serves ~12)

Layers:

• 2 boxes graham crackers (or digestive biscuits)
• 2 cups cold milk
• 1 box instant vanilla pudding mix
• 1 cup creamy peanut butter
• 1½ cups whipped topping (or fresh whipped cream)

Chocolate topping:

• 1 cup chocolate chips
• ½ cup cream (for ganache)

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👩‍🍳 Instructions

1. Make filling:
   Whisk pudding mix with milk until thick. Mix in peanut butter until smooth, then fold in whipped topping.
2. Layer:
   • Bottom layer: graham crackers
   • Spread peanut butter filling
   • Repeat layers (usually 3 layers total)
3. Top it:
   Heat cream and pour over chocolate chips. Stir into a smooth ganache, then spread on top.
4. Chill:
   Refrigerate at least 6–8 hours (overnight is best). The crackers soften into a cake-like texture.

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📊 Nutrition (Approx.)

🔹 Per serving (1/12 of cake)

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⚖️ Whole Cake

• Calories: ~4,200–4,800 kcal
• Protein: ~90–110 g
• Carbs: ~400–480 g
• Fat: ~260–300 g

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💡 Tips & Variations

• Use chocolate pudding instead of vanilla for deeper flavor
• Swap graham crackers with digestive biscuits (easier to find in Pakistan)
• Add a layer of sliced bananas for a twist
• Use dark chocolate ganache to balance sweetness

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🥗 Health Perspective

This isn’t pretending to be healthy—it’s a dessert-first, indulgent recipe:

• High in sugar and fat
• Some protein from peanut butter and milk
• Best for occasions, not daily eating