No Bake Peanut Butter Eclair Cake

No Bake Peanut Butter Eclair Cake


No Bake Peanut Butter Eclair Cake is a delicious and easy-to-make dessert. Here’s a simple recipe for you:


For the filling:

  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1/2 cup creamy peanut butter
  • 1 8 oz container of whipped topping (such as Cool Whip), thawed

For the cake:

  • 1 (16 oz) package graham crackers
  • 1 cup chocolate chips
  • 2 tablespoons butter
  • 1/4 cup milk


  • In a mixing bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
  • Add peanut butter to the pudding mixture and whisk until smooth and well combined.
  • Fold in the whipped topping until fully incorporated. Set aside.
  • In a saucepan, melt the butter and chocolate chips together over low heat, stirring constantly.
  • Once melted, remove from heat and stir in the milk until smooth and well combined. Set aside.

  • Arrange a layer of graham crackers in the bottom of a 9×13 inch baking dish, breaking the crackers if necessary to fit.
  • Spread half of the peanut butter filling over the graham crackers layer evenly.
  • Place another layer of graham crackers on top of the filling, followed by the remaining peanut butter filling.
  • Add a final layer of graham crackers on top.
  • Pour the chocolate glaze evenly over the top layer of graham crackers, spreading it out with a spatula to cover the entire surface.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set.
  • Once set, slice and serve chilled. Enjoy your delicious No Bake Peanut Butter Eclair Cake!

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