Peanut Butter Eclair Cake

No-Bake Peanut Butter Eclair Cake Recipe – peanut butter pudding, cool whip, and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge – it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!

No-Bake Peanut Butter Eclair Cake Recipe - peanut butter pudding, cool whip and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge - it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!

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I have to give credit to Chicken Legs for this recipe. One of his favorite desserts is my Chocolate Éclair Cake. The last time I made it he suggested that we try a Peanut Butter Chocolate Éclair Cake. I happen to love peanut butter and chocolate, so I thought that was a fantastic idea!!

No-Bake Peanut Butter Eclair Cake Recipe - peanut butter pudding, cool whip and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge - it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!

I made a few simple changes to the original recipe and we had our creation. It was absolutely delicious! We both loved it. This Chocolate Peanut Butter Eclair Cake is so light; it is hard to stop eating! I always make this the day before I want to serve it. It gets better the longer it sits in the fridge.

No-Bake Peanut Butter Eclair Cake Recipe - peanut butter pudding, cool whip and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge - it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!

This cake is great for potlucks and parties. It makes a ton and is a great make-ahead dessert. I love to serve this when we have friends over for dinner. It always gets rave reviews!

slice of eclair cake on a plate

Chocolate Peanut Butter Eclair Cake

Yield: 12 people
Prep Time 15 minutes
Total Time 15 minutes
No-Bake Peanut Butter Eclair Cake Recipe – peanut butter pudding, cool whip and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge – it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!

Ingredients:

  • 1 (14.4-oz) box chocolate graham crackers
  • 2 (3¼-oz) boxes vanilla instant pudding
  • 1 cup peanut butter
  • cups milk
  • 1 (8-oz) container Cool Whip, thawed
  • 1 (16-oz) can chocolate frosting

Instructions:

  • Spray the bottom of a 9×13 pan with cooking spray.
  • Line the bottom of the pan with whole graham crackers.
  • In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping.
  • Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
  • Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Notes:

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
No-Bake Peanut Butter Eclair Cake Recipe - peanut butter pudding, cool whip and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge - it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!

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Comments

  1. We’ve made this a few times and always enjoyed it The last time we used chocolate Teddy Grahams I just finished making it again but this time I cut the pudding mix down a little added a little bit more peanut butter and used Nutter Butter cookies We’ll let y’all know how it turned out

  2. I used some slightly different ingredients but the results were still incredible. For years now I’ve been searching for what I think a peanut butter pie should taste like, and this dessert is the best I’ve ever made. I used chocolate teddy grahams, and the way they softened is just like the best chocolate cake, and it works so perfectly. I’m thrilled with this dish!!! I only did two layers based on the size of my dish and having a little bit less of the ingredients. Thank you for this recipe, it is easy and tastes so good!

    What I used:
    -5.01 oz Jell-o instant pudding
    -Premier protein shake(1 vanilla carton and a little over half a chocolate one, 2.5 cups. I didn’t have milk)
    -1 10oz box chocolate teddy grahams
    -1 cup Jif peanut butter
    -16 oz Duncan Hines dark chocolate frosting
    -1 container Fit&active whipped topping

  3. Made this dessert for church potluck. Everyone loved it and requested recipe. Will def be making again. This gets better as it sets. Make day ahead to assure cookies soften. I made with the chocolate animal crackers.

  4. Has anyone substituted the milk for almond milk? Does it destroy it or does it work? I can’t have milk and sometime substituting the milk just doesn’t work out.

  5. Omg, made this today as a Halloween treat to bring to a party as I had all ingredients with the exception of the chocolate graham crackers, so I improvised and put a layer of Nutella on them as I layered the PB pudding and grahams! It has to be a hit because the PB Nutella combination is my favorite! I made my own chocolate frosting and and dying to dive in! I know from all of the comments, the longer you wait to have a slice the better…so we shall see. Thanks for sharing 😊

  6. I couldn’t find chocolate graham crackers anywhere. Thought about trying the Teddy Grahams, but since I had a family-sized brownie mix on hand, I baked it (adding the extra egg to make it cake-like instead of fudgy). Then I broke it up into very small pieces and used it to make the 3 layers of chocolate. I didn’t have the frosting on hand, and didn’t want to use ganache since I didn’t have a solid top layer, so I drizzled Hershey’s Chocolate Syrup over the top. I know it ended up being “bake” instead of “no-bake”, but it turned out very well. Hubby had a double first helping! This is a really good recipe, and I will keep my eyes peeled for the chocolate grahams, because I’m sure it will be delicious made per the recipe. All of my chocolate/peanut butter lovers thank you!

    1. Nabisco discontinued chocolate graham crackers. Kroger is the only place I can get them now (Kroger brand).

  7. Everyone loves this cake. Making tomorrow for Christmas but I can’t find chocolate graham crackers aanywhere. So I bought choc teddy grahams and oreos. Not sure yet which to use yet. Maybe I’ll make it half and half and see what we like best. Happy Christmas y’all!

  8. I love to make desserts and get comments. Everybody raved about this dessert so I was impressed and yes you do need to wait the 12 hours at least for the crackers to get soft.

  9. It’s delicious! I only microwaved my frosting for one minute and not two like it says. It poured right on. And it is better the second day. 😊

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