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


  1. In a mixing bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
  2. Add peanut butter to the pudding mixture and whisk until smooth and well combined.

  1. Fold in the whipped topping until fully incorporated. Set aside.
  2. In a saucepan, melt the butter and chocolate chips together over low heat, stirring constantly.
  3. Once melted, remove from heat and stir in the milk until smooth and well combined. Set aside.
  4. Arrange a layer of graham crackers in the bottom of a 9×13 inch baking dish, breaking the crackers if necessary to fit.
  5. Spread half of the peanut butter filling over the graham crackers layer evenly.
  6. Place another layer of graham crackers on top of the filling, followed by the remaining peanut butter filling.
  7. Add a final layer of graham crackers on top.

  1. Pour the chocolate glaze evenly over the top layer of graham crackers, spreading it out with a spatula to cover the entire surface.
  2. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set.
  3. Once set, slice and serve chilled. Enjoy your delicious No Bake Peanut Butter Eclair Cake!

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