No-Bake Peanut Butter Éclair Cake: The Ultimate No-Fuss Dessert
Indulge in the perfect combination of peanut butter, creamy pudding, and chocolatey goodness with this No-Bake Peanut Butter Éclair Cake! This effortless dessert layers chocolate graham crackers, peanut butter pudding, and Cool Whip, all topped with a rich chocolate frosting. The best part? It gets even better with time as the layers meld together for the most irresistible texture and flavor!
- No baking required – perfect for hot days when you don’t want to turn on the oven!
- Quick & easy preparation – only 15 minutes of prep time.
- Make-ahead dessert – tastes even better after chilling overnight.
- Rich, creamy, and chocolatey – a guaranteed crowd-pleaser!
Equipment Needed
- 9×13-inch Cake Pan
Ingredients & Their Role
Main Components:
- 1 (14.4-oz) box chocolate graham crackers – acts as the “pastry” layers, softening beautifully as they absorb the pudding.
- 2 (3.25-oz) boxes vanilla instant pudding – creates a creamy filling that sets quickly.
- 1 cup peanut butter – adds a rich, nutty flavor that pairs perfectly with chocolate.
- 3½ cups milk – used to mix the pudding to the right consistency.
- 1 (8-oz) container Cool Whip, thawed – adds lightness and fluff to the pudding mixture.
- 1 (16-oz) can chocolate frosting – forms the decadent, glossy topping.
Step-by-Step Instructions
1. Prepare the Base
- Lightly spray a 9×13-inch pan with cooking spray.
- Arrange a single layer of whole chocolate graham crackers on the bottom of the pan.
2. Make the Peanut Butter Pudding Mixture
- In a large mixing bowl, whisk together vanilla pudding mix, milk, and peanut butter.
- Beat on medium speed for about 2 minutes until smooth and creamy.
- Gently fold in the Cool Whip until well combined.
3. Assemble the Layers
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of whole graham crackers on top of the pudding.
- Spread the remaining pudding mixture over the second graham cracker layer.
- Top with a final layer of whole graham crackers.
4. Add the Chocolate Frosting
- Remove the lid from the container of chocolate frosting.
- Microwave the frosting, uncovered, for 1 minute until soft and pourable.
- Pour the warm frosting over the graham cracker layer and spread evenly with a spatula.
5. Chill & Serve
- Cover and refrigerate for at least 12 hours, preferably overnight.
- Slice and enjoy the perfectly soft, creamy, and chocolatey dessert!
Pro Tips for the Best Éclair Cake
Use whole graham crackers – broken pieces won’t create even layers. Let it chill overnight – this allows the flavors to meld and the crackers to soften perfectly. Microwave the frosting just enough – overheating can make it too runny. Try different pudding flavors – swap vanilla for chocolate or butterscotch for a fun twist! Top with crushed peanuts or Reese’s pieces – for extra crunch and peanut butter flavor.
Serving Suggestions
This No-Bake Peanut Butter Éclair Cake is already delicious on its own, but you can take it up a notch with:
- A drizzle of melted peanut butter on top before serving.
- A dollop of whipped cream and chopped peanuts.
- A side of vanilla ice cream for an extra indulgent treat.
Final Thoughts
This No-Bake Peanut Butter Éclair Cake is an absolute game-changer for dessert lovers. With minimal effort and maximum flavor, this creamy, peanut buttery, chocolatey delight will become a go-to favorite for every occasion. Whether for a family gathering, potluck, or just a sweet craving, this make-ahead dessert is guaranteed to impress!
Give it a try and let us know how it turns out in the comments!