Description
This no-bake Chocolate Peanut Butter Eclair Cake combines layers of chocolate graham crackers, creamy vanilla pudding mixed with peanut butter, and fluffy Cool Whip, topped with rich warmed chocolate frosting. It’s an easy, decadent dessert perfect for potlucks or family gatherings that requires minimal prep and refrigeration overnight to set the flavors.
Ingredients
Scale
Crackers
- 1 (14.4-oz) box chocolate graham crackers
Pudding & Filling
- 2 (3¼-oz) boxes vanilla instant pudding
- 1 cup peanut butter
- 3½ cups milk
- 1 (8-oz) container Cool Whip, thawed
Topping
- 1 (16-oz) can chocolate frosting
Instructions
- Prepare Pan: Spray the bottom of a 9×13-inch baking pan with cooking spray to prevent sticking and make it easier to serve the cake later.
- First Layer of Crackers: Line the bottom of the prepared pan with whole chocolate graham crackers, arranging them to cover the entire surface without overlapping.
- Mix Pudding Filling: In the bowl of an electric mixer, combine the vanilla instant pudding mixes with the milk and peanut butter. Beat on medium speed for 2 minutes until the mixture is smooth and slightly thickened. Then, gently fold in the thawed Cool Whip until fully incorporated, creating a light, creamy filling.
- Assemble Layers: Pour half of the pudding mixture evenly over the graham cracker layer. Add another full layer of graham crackers on top, then pour the remaining pudding mixture over this second layer. Finally, cover the top with one more layer of graham crackers to complete the layered dessert.
- Top with Frosting: Warm the container of chocolate frosting in the microwave uncovered for 1 minute to make it pourable. Spoon and spread the warmed frosting evenly over the top layer of graham crackers to seal and add richness.
- Chill: Refrigerate the assembled cake for at least 12 hours to allow the layers to set, the graham crackers to soften, and the flavors to meld beautifully before serving.
Notes
- Use a spatula to smooth each pudding layer for even coverage and a professional look.
- If you prefer a thicker peanut butter flavor, you can increase to 1¼ cups peanut butter.
- The cake needs to chill overnight for best texture; rushing this step will result in a less cohesive dessert.
- Chocolate graham crackers provide a rich base, but regular graham crackers can be substituted if needed.
- The warming step for frosting is key for easy spreading but avoid overheating to prevent melting.
- This cake serves great for parties and can be stored covered in the refrigerator up to 3 days.
