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Peanut Butter Chocolate Eclair Cake

Peanut Butter Chocolate Eclair Cake (No-Bake)

A decadent, no-bake layered dessert featuring creamy peanut butter pudding, soft graham crackers, and a rich, fudge-like chocolate glaze. This easy cake requires minimum effort but delivers maximum flavor and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Base and Layers
  • 2 boxes graham crackers (14.4 oz each, approximately 24 full sheets)
For the Peanut Butter Filling
  • 2 packages instant vanilla pudding mix (3.4 oz each)
  • 3 cups cold whole milk
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar (optional, for sweetness)
  • 1 container frozen whipped topping, thawed (8 oz, such as Cool Whip)
For the Chocolate Topping/Glaze
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk (or water)
  • 1/4 cup unsalted butter (4 tablespoons)
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk and Spatula
  • Small saucepan

Method
 

Prepare the Layers
  1. Select a 9x13 inch baking dish. Lay a single, even layer of graham crackers across the bottom of the dish, breaking pieces as necessary to fill gaps completely. Set aside.
Prepare the Peanut Butter Pudding Base
  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and the cold milk for approximately 2 minutes until the mixture begins to thicken. In a separate small bowl, microwave the peanut butter briefly (about 30 seconds) until it is slightly softened and stirrable. This makes blending easier.
  2. Add the softened peanut butter and the optional powdered sugar into the thickened pudding mixture. Stir well until the pudding is completely uniform and streak-free.
  3. Gently fold the thawed whipped topping into the peanut butter pudding mixture using a spatula. Be careful not to deflate the whipped topping; fold just until no white streaks remain. This creates the light, airy filling.
Assemble the Cake
  1. Spread half of the peanut butter filling evenly over the graham cracker base layer. Add a second, complete layer of graham crackers directly on top of the filling.
  2. Spread the remaining half of the peanut butter filling evenly over the second graham cracker layer. Place one final, complete layer of graham crackers on top of the final layer of filling. Cover the dish lightly and place in the refrigerator while you prepare the glaze.
Glaze and Chill
  1. Prepare the Chocolate Glaze: In a small saucepan, combine the granulated sugar, cocoa powder, milk, and butter. Heat the mixture over medium heat, stirring continuously, until the butter is completely melted and the sugar is dissolved. Bring the mixture to a gentle boil and allow it to cook for 1 minute, stirring occasionally. Remove the pan from the heat and stir in the vanilla extract.
  2. Allow the chocolate glaze to cool slightly (about 5 to 10 minutes) before pouring it. Pour the slightly cooled chocolate glaze evenly over the top layer of graham crackers, spreading gently with a spatula if needed. Cover the dish tightly with plastic wrap and refrigerate the cake for a minimum of 8 hours, or preferably overnight, for the crackers to soften.
  3. Slice and serve the chilled Peanut Butter Chocolate Eclair Cake. Store leftovers covered tightly in the refrigerator.

Notes

Ensure your milk is ice-cold when mixing the instant pudding to guarantee it sets properly. If you want a thicker, more intense peanut butter flavor, use French vanilla pudding mix instead of regular vanilla. For a less rich glaze, you may substitute water for the milk in the glaze recipe.