No Bake Peanut Butter Eclair Cake

Peanut Butter Chocolate Eclair Cake

A No-Bake Dessert Dream Packed with Layers of Flavor

There’s something magical about a dessert that requires no oven time yet delivers a show-stopping flavor. This Peanut Butter Chocolate Eclair Cake is one of those timeless treats — creamy, rich, easy to make, and always a crowd-pleaser. It blends the irresistible combo of peanut butter and chocolate into a light, layered, no-bake cake that’s perfect for potlucks, birthdays, holidays, or just a weekend indulgence.

Inspired by the classic icebox eclair cake, this version gets an indulgent twist with the addition of creamy peanut butter, which takes the vanilla pudding base to a whole new level of decadence. Layered between chocolate graham crackers and topped with a silky chocolate frosting, every bite is a perfect mix of smooth, crunchy, sweet, and nutty.

🍰 Why You’ll Love This Recipe

• No oven required – perfect for warm days or quick prep!

• Easy ingredients – no fancy tools or hard-to-find items.

• Flavor-packed layers – chocolate, peanut butter, vanilla, and whipped topping all in one.

• Great for making ahead – it tastes even better after chilling overnight.

• Perfect for parties – makes enough for a crowd and slices beautifully.

🛒 Ingredients

🧁 Instructions

Step 1: Prepare the Base

Lightly spray a 9×13-inch baking dish with non-stick cooking spray. This helps with easy serving later. Then, line the bottom of the dish with a single layer of whole chocolate graham crackers, breaking them if needed to cover the surface.

Step 2: Mix the Filling

In the bowl of a stand mixer or using a hand mixer, combine the vanilla pudding mix, milk, and peanut butter. Beat on medium speed for about 2 minutes, or until the mixture is smooth and thickened.

Gently fold in the Cool Whip using a spatula until fully combined, creating a light, fluffy peanut butter mousse.

Step 3: Build the Layers

Pour half of the pudding mixture over the graham crackers and spread evenly. Top with another full layer of chocolate graham crackers.

Repeat with the remaining pudding mixture, smoothing it out, and finish with a final layer of graham crackers on top.

Step 4: Frost the Top

Remove the lid and foil from the can of chocolate frosting, then microwave uncovered for about 1 minute to make it pourable. Stir well, then pour the warm frosting evenly over the top graham cracker layer. Use a spatula or the back of a spoon to spread it smoothly from corner to corner.

Step 5: Chill and Set

Cover the pan loosely with foil or plastic wrap and refrigerate for at least 12 hours, or preferably overnight. This chilling time allows the graham crackers to soften into a cake-like texture and the flavors to meld beautifully.

🍽️ How to Serve

When ready to serve, slice into neat squares and lift gently with a spatula. The chilled dessert holds together well and offers a visually appealing layered look. Garnish with chopped peanuts, mini chocolate chips, or a drizzle of melted peanut butter for extra flair.

📝 Tips & Variations

• Chocolate swap: Use classic honey graham crackers or even Oreos if you can’t find chocolate grahams.

• Flavor boost: Add a teaspoon of vanilla extract or a pinch of cinnamon to the pudding mix for added depth.

• Nut-free version: Use sunflower seed butter instead of peanut butter for those with allergies.

• Lightened-up option: Substitute sugar-free pudding and light whipped topping for a lower-calorie version.

❤️ Why It’s a Family Favorite

This dessert checks all the boxes: it’s simple, affordable, no-bake, and packed with that peanut butter-chocolate nostalgia that everyone craves. Whether you’re sharing it at a birthday party, bringing it to a potluck, or just enjoying a slice after dinner, it’s guaranteed to disappear quickly!

Final Thought

Peanut Butter Chocolate Eclair Cake is more than just a dessert — it’s a celebration of creamy texture, nostalgic flavors, and kitchen ease. The perfect make-ahead treat that tastes like you spent hours crafting it (but secretly took just minutes).