★★★★★

No Bake Peanut Butter Eclair Cake

Too hot to turn on the oven? Try making this No Bake Peanut Butter version of a Chocolate Eclair Cake!

No Bake Chocolate Peanut Butter Eclair Cake: a delicious no bake dessert filled with chocolate, peanut butter and #reeses
No Bake Chocolate Peanut Butter Eclair Cake: a delicious no bake dessert filled with chocolate, peanut butter and #reeses
No Bake Chocolate Peanut Butter Eclair Cake: a delicious no bake dessert filled with chocolate, peanut butter and #reeses
Yield: serves 8

No Bake Peanut Butter Eclair Cake

Prep Time 4 hours 15 minutes
Total Time 4 hours 15 minutes

Too hot to turn on the oven? Try making this No Bake Peanut Butter version of a Chocolate Eclair Cake!

Ingredients

For the Cake:

  • 18 chocolate graham crackers
  • 1 box (3.5oz) vanilla instant pudding mix
  • 1 cup milk
  • ½ cup creamy peanut butter
  • 8 oz Cool Whip
  • 16 Reese's Peanut butter cups, chopped

For the frosting:

  • 2 oz unsweetened chocolate
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon corn syrup
  • 1 ½ cup powdered sugar
  • 3 Tablespoons milk

Instructions

  1. In a large mixing bowl, beat vanilla pudding mix with milk, until there are no lumps. Beat in peanut butter until smooth. Fold in the Cool Whip, set aside.
  2. In a 9inch square baking dish, layer 6 grahams. Top with half of the pudding mix. Top with 6 more crackers and the chopped Reese's PB cups. Top with the remaining of the pudding mix. Finish by topping with the remaining 6 graham crackers.
  3. For the frosting, heat unsweetened chocolate with butter and corn syrup on medium heat in a small saucepan. Whisk until smooth. Remove from heat and whisk in the powdered sugar and milk. Frost the top of the graham cracker layer and place in refrigerator.
  4. Refrigerate for 4 hours or overnight. Cut and enjoy!

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 14, 2013

Comments & Reviews

  1. Hi Would you double all ingredients exactly to make this a 9×13 dessert? I would assume you’d double but sometimes not all ingredients are.  I have a big family & a 9″ pan won’t work Lol! I see in comments this question was asked a couple times & not answered so Hoping for an answer this time  :))
    Thanks so much

  2. Thanks for writing such a nice recipe. I love to eat chocs cakes and definitely try this tomorrow at any cost.

    1. Hi Kristal,
      I used light corn syrup and skim (fat free milk)…that’s what I had on hand. Any % milk should work just fine though!

  3. I tried this as a pie, I used chocolate wafer and honey graham crackers as the pie crust and put a little homemade whip cream on it, it was to die for!

  4. While your recipes look delicious ,could you please tell where you can buy ingredients like creamy peanut butter and vanilla cream .

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