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Peanut Butter Chocolate Eclair Cake

Peanut Butter Chocolate Eclair Cake (No-Bake)

This incredible no-bake eclair cake features layers of graham crackers, a fluffy peanut butter pudding filling, and a rich, decadent chocolate glaze. It's the perfect easy dessert that feeds a crowd.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Base and Layers
  • 1 box (14.4 oz) Honey Graham Crackers Approximately 48 full sheets
For the Peanut Butter Filling
  • 2 boxes (3.4 oz) instant vanilla pudding mix Use instant, not cook and serve
  • 3 cups cold whole milk
  • 1 cup creamy peanut butter Do not use natural style that separates
  • 1/2 cup powdered sugar
  • 1 container (8 oz) frozen whipped topping (Cool Whip) Thawed completely
For the Chocolate Glaze
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons cold milk or heavy cream
  • 1 cup powdered sugar Sifted

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Small saucepan
  • Whisk and Rubber Spatula

Method
 

Step 1: Prepare the Pan and Base
  1. Lightly grease a standard 9x13 inch baking dish. Arrange a single, solid layer of graham crackers on the bottom of the prepared dish. Break or cut the crackers as needed to cover the bottom completely, without overlapping. Set the remaining crackers aside.
Step 2 & 3: Make the Peanut Butter Filling
  1. In a large mixing bowl, whisk together the two packages of instant vanilla pudding mix and the 3 cups of cold milk for about two minutes, until the mixture starts to thicken substantially. Let the pudding mixture sit undisturbed for 5 minutes to fully set.
  2. In a separate medium bowl, combine the 1 cup of creamy peanut butter and the 1/2 cup of powdered sugar. Stir well until the mixture is smooth and slightly malleable. Add the peanut butter mixture to the set vanilla pudding. Stir gently until the mixture is mostly combined but still slightly streaky.
  3. Gently fold in the entire container of thawed whipped topping until the filling is uniform, light, and creamy. Do not overmix, or the volume will deflate.
Step 4 & 5: Layer the Cake
  1. Pour half (approximately 3 cups) of the peanut butter filling over the graham cracker base layer in the 9x13 inch dish. Use a spatula to gently spread the filling into an even layer.
  2. Arrange a second layer of graham crackers directly on top of the peanut butter filling. Pour the remaining half of the peanut butter filling on top of the second cracker layer and spread it smoothly. Place a third and final layer of graham crackers directly on top of the remaining filling.
Step 6 & 7: Prepare Glaze and Chill
  1. In a small saucepan over low heat, combine the 1 cup of chocolate chips and the 1/4 cup of butter. Stir constantly until the chocolate and butter are fully melted and smooth. Remove the mixture from the heat.
  2. Stir in the vanilla extract and the 3 tablespoons of cold milk (or cream). Gradually whisk in the 1 cup of sifted powdered sugar until the glaze is smooth, shiny, and lump-free. If the glaze is too thick, add milk 1 teaspoon at a time.
  3. Pour the warm chocolate glaze evenly over the top layer of graham crackers, spreading gently with a knife or offset spatula. Cover the dish tightly with plastic wrap (ensuring it does not touch the glaze). Refrigerate the cake for a minimum of 8 hours, or preferably overnight, to allow the crackers to soften.
Step 8: Serve
  1. Slice and serve the chilled cake. The cake can be stored refrigerated for up to 4 days.

Notes

The extended chilling time is crucial for this no-bake recipe. It allows the graham crackers to absorb moisture from the peanut butter filling, giving them a soft, cake-like texture similar to traditional eclairs. If you prefer a lighter, less sweet glaze, you can reduce the powdered sugar in the chocolate topping by up to 1/4 cup.