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No Bake Peanut Butter Eclair Cake

5 from 2 votes
Too hot to use the oven? Whip up this No Bake Peanut Butter Chocolate Éclair Cake instead—easy, delicious, and perfect for any occasion!
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CourseCakes
CuisineAmerican
Prep Time15 minutes
Additional Time4 hours
Total Time4 hours 15 minutes
Servings20 servings
Calories360kcal

Ingredients

For the Cake:

  • 18 chocolate graham crackers
  • 1 box 3.5 oz vanilla instant pudding mix
  • 1 cup milk
  • ½ cup creamy peanut butter
  • 8 oz Cool Whip thawed
  • 16 Reese’s Peanut Butter Cups chopped

For the Frosting:

  • 2 oz unsweetened chocolate
  • 3 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • 1 ½ cups powdered sugar
  • 3 tablespoons milk

Instructions

Prepare the Pudding Mixture

  • In a large mixing bowl, whisk the vanilla pudding mix with milk until smooth and free of lumps.
  • Add the peanut butter and beat until fully incorporated.
  • Gently fold in the Cool Whip and set the mixture aside.

Assemble the Cake

  • In a 9-inch square baking dish, place 6 chocolate graham crackers in a single layer.
  • Spread half of the pudding mixture evenly over the crackers.
  • Add another layer of 6 graham crackers, then sprinkle the chopped Reese’s Peanut Butter Cups over the top.
  • Spread the remaining pudding mixture over the Reese’s layer and finish with the final 6 graham crackers on top.

Make the Frosting

  • In a small saucepan, melt the unsweetened chocolate, butter, and corn syrup over medium heat, whisking until smooth.
  • Remove from heat and whisk in the powdered sugar and milk until the frosting is thick but spreadable.

Frost the Cake

  • Spread the frosting evenly over the top layer of graham crackers.

Chill and Serve

  • Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the graham crackers to soften.
  • Slice into squares and enjoy!

Notes

  • Make Ahead: This cake tastes even better when made the night before serving. Chilling overnight enhances the flavor and texture.
  • Frosting Shortcut: If you’re short on time, canned chocolate frosting works great! Microwave it (lid removed) for 20 seconds, stir, and pour over the top layer of graham crackers.
  • Storage: Store the cake in the refrigerator, covered, for up to 5 days. Note that the graham crackers will soften more each day.
  • Milk Tip: For the pudding to set properly, use cow’s milk instead of plant-based alternatives like almond or oat milk.

Nutrition

Serving: 1slice | Calories: 360kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 240mg | Fiber: 2g | Sugar: 30g
Tried this recipe?Mention @Brightermeal or tag #Brightermeal!