No-Bake Peanut Butter Eclair Cake – Craving a delectable treat that requires zero baking? Look no further than this No-Bake Peanut Butter Eclair Cake. This American classic dessert marries the flavors of chocolate, peanut butter, and creamy vanilla in every bite. Packed with ingredients like chocolate graham crackers, vanilla instant pudding, and a smooth chocolate frosting, it’s sure to satisfy any sweet tooth.
The first time I whipped up this cake, it was on a whim. I had a sudden desire for something sweet, and baking was out of the question (because, you know, lazy days). To my surprise, not only was it an absolute breeze to make, but the way my husband’s eyes lit up and my child’s gleeful “More, mommy!” had me hooked. It instantly became our family’s favorite sweet retreat.
What makes this No-Bake Peanut Butter Eclair Cake truly special?
This cake is a dream come true for those who want maximum flavor with minimum effort. It’s perfect for those scorching summer days when turning on the oven feels unthinkable, or when time is of the essence. The divine blend of creamy vanilla pudding and peanut butter offers a melt-in-your-mouth texture, making it a hit at parties, potlucks, or even as a midnight snack. Plus, its universal appeal ensures both kids and adults will be reaching for seconds.
What You Need To Make This No-Bake Peanut Butter Eclair Cake Recipe?
Chocolate Graham Crackers: Dive beneath the layers, and you’ll hit a bed of these dark delights. They offer more than just crunch; they’re the unsung heroes providing a cocoa-rich canvas that balances the creaminess above. Who knew something so simple could be so transformative?
Vanilla Instant Pudding: This isn’t just any pudding; it’s the magic dust that, when whisked correctly, transports you to vanilla bean fields. The “instant” factor? That’s our little secret to get that lush texture in a jiffy.
Peanut Butter: Think of this as the heart of our eclair cake. It pumps life and nutty sweetness into every bite. While creamy versions glide effortlessly into the mix, the chunky ones are like pleasant little surprises waiting to be discovered in every slice.
Cool Whip: Imagine capturing clouds and folding them into your cake. That’s Cool Whip for you. Essential for its ethereal lightness, ensure it’s completely thawed, so our cake gets its dose of cloud nine.
Chocolate Frosting: Picture a decadent chocolate river cascading down a mountain. That’s the role of our frosting. Whether you opt for a homemade concoction or trusty store-bought, it seals our eclair cake with a promise of indulgence.
Steps To Make No-Bake Peanut Butter Eclair Cake:
Step 1: First, lightly spray your 9×13 pan with cooking spray to ensure nothing sticks.
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Step 2: Next, gently arrange the chocolate graham crackers at the bottom of the pan.
Step 3: Using your mixer combine the vanilla pudding, milk and delightful peanut butter together. Mix this combination on a medium speed setting for 2 minutes. Once finished carefully fold in the thawed Cool Whip.
Step 4: Now pour half of the pudding mixture over the graham crackers. Place another layer of crackers on top. Then repeat these steps with the remaining pudding. Finish off with a layer of graham crackers.
Step 5: Here’s a helpful tip; microwave the container of chocolate frosting for one minute to achieve a smooth and pourable consistency. Drizzle this delicious frosting over the layer.
Step 6: Now comes the challenging part – patience! Allow your cake to set in the refrigerator for 12 hours to achieve that perfect texture. Believe me when I say that the wait will be completely worth it!
Tip:
For an even richer flavor profile, try melting a few tablespoons of peanut butter and swirling it into the chocolate frosting before pouring it over the top layer. This not only adds a lovely marbled effect but also amplifies the peanut butter-chocolate duo, making each bite an even more harmonious blend of the two-star ingredients.
Frequently Asked Questions:
Can I use a different type of frosting?
Sure you can definitely try using a different kind of frosting. You have plenty of options to explore like caramel, peanut butter or even white chocolate frosting. It all depends on what flavors you enjoy.
What if I don’t have an electric mixer?
If you don’t have a mixer don’t worry! You can still achieve the desired result, with a fashioned hand whisk and some elbow grease. Just make sure to mix the ingredients until they’re smooth and well combined.
Can I add any toppings to the cake?
Absolutely! Feel free to get creative with toppings, for your cake. Sprinkles, crushed peanuts or even a drizzle of caramel sauce would make great additions.
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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.