Too hot to turn on the oven? Try making this No Bake Peanut Butter version of a Chocolate Eclair Cake!
More Easy Dessert Recipes
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
- 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.
- 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.
- 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.
- Refrigerate for 4 hours or overnight. Cut and enjoy!
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
Yep, just double it 🙂
Cu
Thanks for writing such a nice recipe. I love to eat chocs cakes and definitely try this tomorrow at any cost.
What would be the amount of each ingredient if I made it a 9×13 pan version?
Thanks!
I’m confused about how you fit six Graham crackers in a 9×9 pan?
Where do you buy TCHO Choc
Did you use dark or light corn syrup and what % milk do you use?
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!
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!
While your recipes look delicious ,could you please tell where you can buy ingredients like creamy peanut butter and vanilla cream .