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Peanut Butter Chocolate Eclair Cake

Peanut Butter Chocolate Eclair Cake (No-Bake Dessert)

A creamy, no-bake dessert featuring layers of graham crackers, rich peanut butter filling, and a decadent homemade chocolate glaze, chilling overnight to achieve a soft, eclair-like texture.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Layers
  • 2 boxes graham crackers (14.4 oz boxes, about 24 full sheets)
For the Peanut Butter Filling
  • 2 packages instant vanilla pudding mix (3.4 oz each, or French vanilla)
  • 3 cups cold whole milk
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar (optional, for sweetness)
  • 1 container frozen whipped topping (8 oz, thawed, 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
  • Small saucepan
  • Electric Mixer or Whisk

Method
 

Prepare the Base and Filling
  1. Prepare the Baking Dish: Lay a single, even layer of graham crackers across the bottom of a 9x13 inch baking dish, breaking pieces as necessary to fill gaps completely. Set aside.
  2. Prepare the Pudding Base: 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.
  3. Add Peanut Butter: Briefly microwave the peanut butter (about 30 seconds) until slightly softened. Add the softened peanut butter and the optional powdered sugar into the thickened pudding mixture. Stir vigorously until the pudding is completely uniform and streak-free.
  4. Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter pudding mixture using a spatula. Fold just until no white streaks remain, being careful not to deflate the mixture.
Assemble the Cake
  1. Layer the Filling: 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. Complete Assembly: 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 lightly and refrigerate while preparing 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 from heat and stir in the vanilla extract.
  2. Glaze and Chill: Allow the chocolate glaze to cool slightly (about 5 to 10 minutes). Pour the slightly cooled glaze evenly over the top layer of graham crackers. Cover the dish tightly with plastic wrap and refrigerate the cake for a minimum of 8 hours, or preferably overnight. This chilling time is essential for the graham crackers to soften and achieve the eclair texture.
  3. Serve: Slice and serve the chilled Peanut Butter Chocolate Eclair Cake. Store leftovers covered tightly in the refrigerator.

Notes

Ensure the pudding mix is instant, not cook-and-serve. For an extra decorative finish, you can top the cake with mini peanut butter cups or a sprinkle of chopped peanuts after the glaze sets.