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!


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


  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!

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