Layers of chocolate graham crackers, creamy peanut butter pudding, and chocolate frosting come together in this no-bake peanut butter eclair cake. So simple, so good!
I have a confession: I’m a huge fan of desserts that trick people into thinking you spent hours in the kitchen when, in reality, you spent 15 minutes and maybe sang along to some 90s hits while you worked.
This no-bake peanut butter eclair cake? It’s exactly that kind of dessert. It all started last summer during a chaotic family weekend. You know the kind—kids running around, the grill smoking away, and someone shouting over the music, “Did anyone make dessert?” Cue the panic. I rifled through the pantry, spotted graham crackers and peanut butter, and bam—this idea hit me like a lightbulb moment.
It’s one of those desserts that looks like something out of a bakery window, but you can throw it together in record time. My mom took one bite and immediately asked for the recipe, which she never does. My niece called it “the best peanut butter cake ever,” and honestly, that’s all the praise I needed.
This recipe has stuck around ever since. It’s no-fuss, no-bake, and no-fail. Basically, if you can layer crackers and stir pudding, you’re golden. Plus, it’s a total crowd-pleaser. Perfect for potlucks, holidays, or just one of those days when you need something sweet and satisfying with minimal effort.
Why You’ll Love This No-Bake Peanut Butter Eclair Cake Recipe?
- No oven required: When it’s too hot to bake, this cake saves the day.
- 15-minute prep: Seriously. That’s less time than scrolling through Instagram.
- Perfect peanut butter-chocolate combo: If you’re team PB and chocolate, this is a dream dessert.
- Impressive but easy: It looks fancy, but I promise, anyone can make it.
- Make it ahead: Prep it the night before and let the fridge do the rest.
Ingredient Notes:
This recipe keeps it simple—no fancy ingredients required. Here’s the breakdown:
- Chocolate Graham Crackers: They form the perfect base and layers. If you can’t find them, regular graham crackers or even chocolate wafers work just fine.
- Vanilla Instant Pudding: Make sure it’s the instant variety—no cooking required. It gives the filling that smooth, creamy texture.
- Peanut Butter: Smooth works best here, but if you like a little crunch, use crunchy peanut butter for added texture.
- Milk: I use whole milk for that rich, creamy flavor, but 2% works too.
- Cool Whip: It makes the filling light and fluffy. You can swap it with homemade whipped cream if you’re feeling extra.
- Chocolate Frosting: A quick warm-up in the microwave makes this frosting perfectly pourable. It’s like the cherry on top, but, well, chocolate.
How To Make No-Bake Peanut Butter Eclair Cake?
This dessert comes together in layers—just like a classic eclair but way easier.
Step 1: Prep Your Pan
First things first—grab a 9×13-inch baking pan and give it a quick spray with nonstick cooking spray. This helps everything come out clean when it’s time to slice and serve.
Step 2: Make the Peanut Butter Filling
In a large bowl, whisk together the instant vanilla pudding, milk, and peanut butter until it’s smooth and dreamy. Then fold in the Cool Whip, stirring gently until it’s all combined. It’s light, creamy, and dangerously good—don’t blame me if you sneak a spoonful.
Step 3: Start the Layers
Place a layer of chocolate graham crackers at the bottom of your prepared pan. Don’t worry if you have to break a few crackers to make them fit—this is one of those “rustic charm” moments.
Spread half of your peanut butter pudding mixture evenly over the crackers. Add another layer of graham crackers on top, then repeat with the remaining pudding mixture. Finish with one final layer of graham crackers.
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Step 4: The Chocolate Frosting
Microwave the chocolate frosting for about 30 seconds until it’s smooth and pourable, but not too hot. Pour it gently over the top layer of graham crackers and spread it out with a spatula. It’ll look glossy and perfect—like it came straight out of a bakery window.
Step 5: Chill and Set
Now comes the hard part: waiting. Cover the pan and let the cake chill in the fridge for at least 12 hours. This gives the graham crackers time to soften into that cake-like texture we all love. Once it’s set, slice into squares, serve, and enjoy!
Storage Options:
- Fridge: Cover the cake tightly with plastic wrap or foil and keep it in the fridge for up to 4 days. It’s even better on day two as the layers settle.
- Freezer: Want to save some for later? Wrap individual slices in plastic wrap and freeze them for up to 1 month. Just let them thaw in the fridge before serving.
Variations and Substitutions:
Want to mix things up? Here are a few fun ideas:
- Switch the pudding: Use chocolate or banana pudding instead of vanilla for a different flavor twist.
- Add toppings: Sprinkle chopped Reese’s cups, chocolate chips, or even crushed pretzels on top for some added crunch.
- Go nut-free: Swap peanut butter for cookie butter or Nutella. It’s still insanely good.
- Frosting alternatives: Try caramel sauce, peanut butter frosting, or even a simple ganache.
What to Serve with No-Bake Peanut Butter Eclair Cake?
This cake is a total showstopper on its own, but here are a few ideas to round out dessert time:
- Fresh berries: Strawberries or raspberries add a nice pop of color and a tart contrast.
- Coffee or hot chocolate: Because chocolate and coffee are a match made in heaven.
- Vanilla ice cream: A little scoop on the side makes this even more indulgent.
Frequently Asked Questions:
Can I make this cake ahead of time?
Absolutely! It’s best made the night before, so it has time to chill and set properly.
Can I use homemade whipped cream instead of Cool Whip?
Yep! Whip up 1 cup of heavy cream with 2 tablespoons of powdered sugar until it’s fluffy.
How do I get clean slices?
Use a sharp knife and wipe it clean between cuts. It makes all the difference!
If you’re looking for the perfect dessert to wow a crowd without breaking a sweat, this No-Bake Peanut Butter Eclair Cake is your answer. It’s creamy, chocolatey, and peanut buttery—all the good stuff in one pan.
Have you tried it yet? I’d love to hear what you think or how you put your own twist on it. Leave me a comment below—I’m all ears (and always hungry)!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
No-Bake Peanut Butter Eclair Cake
Ingredients
- 1 14.4-oz box chocolate graham crackers
- 2 3¼-oz boxes vanilla instant pudding
- 1 cup peanut butter
- 3½ c milk
- 1 8-oz container Cool Whip, thawed
- 1 16-oz can chocolate frosting
Instructions
- Begin by applying cooking spray to a 9×13 pan.
- Next, create a base layer using chocolate graham crackers.
- Combine vanilla pudding, milk and peanut butter until the mixture is smooth. Gently fold in Cool Whip.
- Spread half of the pudding mixture evenly over the layer of crackers. Add another layer of crackers on top.
- Repeat the process with the remaining half of the pudding mixture. Add another layer of crackers.
- Take some chocolate frosting. Warm it in the microwave for a minute. Carefully pour it over the layer.
- Place the pan in the refrigerator. Let it chill for 12 hours before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Where can you buy chocolate Graham Crackers? Been looking for them for almost 2 yrs, it’s one of my mom’s favorite snacks. And would also love to try this recipe.