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Thursday, August 25, 2011
No-Bake Peanut Butter Eclair Cake Recipe – peanut butter pudding, cool whip, and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge – it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!
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Pin This RecipeI have to give credit to Chicken Legs for this recipe. One of his favorite desserts is my Chocolate Éclair Cake. The last time I made it he suggested that we try a Peanut Butter Chocolate Éclair Cake. I happen to love peanut butter and chocolate, so I thought that was a fantastic idea!!
I made a few simple changes to the original recipe and we had our creation. It was absolutely delicious! We both loved it. This Chocolate Peanut Butter Eclair Cake is so light; it is hard to stop eating! I always make this the day before I want to serve it. It gets better the longer it sits in the fridge.
This cake is great for potlucks and parties. It makes a ton and is a great make-ahead dessert. I love to serve this when we have friends over for dinner. It always gets rave reviews!
Recipe Print Recipe
Chocolate Peanut Butter Eclair Cake
Author: Plain Chicken
Yield: 12 people
Prep Time 15 minutes mins
Total Time 15 minutes mins
No-Bake Peanut Butter Eclair Cake Recipe – peanut butter pudding, cool whip and chocolate graham crackers layered and topped with chocolate frosting. It gets better the longer it sits in the fridge – it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe!
Equipment:
Ingredients:
- 1 (14.4-oz) box chocolate graham crackers
- 2 (3¼-oz) boxes vanilla instant pudding
- 1 cup peanut butter
- 3½ cups milk
- 1 (8-oz) container Cool Whip, thawed
- 1 (16-oz) can chocolate frosting
Instructions:
Spray the bottom of a 9×13 pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping.
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Notes:
- I found chocolate graham crackers at Kroger.
- Substitutions:
- Chocolate Tea Biscuits: https://www.walmart.com/ip/Kedem-Tea-Biscuits-Chocolate-Flavor-4-2-OZ/10421819
- Goya Chocolate Maria Cookies: https://amzn.to/3PBVRTh
- Dewey’s Bakery Brownie Crisp Thins: https://amzn.to/3O6WX8J
- Chocolate Teddy Grahams
- Chocolate Animal Crackers
- Kodiak Bear Bites Chocolate Graham Cracker Cookies
- Oreo Thins Cookies
Plain Chicken
https://www.plainchicken.com/peanut-butter-eclair-cake/
All images and text © Plain Chicken, Inc.
Did you make this recipe?Mention @plainchicken or tag #plainchicken!
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeCategories:
- Cake
- Dessert
- Recipes
Tags:
- cool whip
- graham crackers
- milk
- peanut butter
- pudding mix
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We’ve made this a few times and always enjoyed it The last time we used chocolate Teddy Grahams I just finished making it again but this time I cut the pudding mix down a little added a little bit more peanut butter and used Nutter Butter cookies We’ll let y’all know how it turned out
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I used some slightly different ingredients but the results were still incredible. For years now I’ve been searching for what I think a peanut butter pie should taste like, and this dessert is the best I’ve ever made. I used chocolate teddy grahams, and the way they softened is just like the best chocolate cake, and it works so perfectly. I’m thrilled with this dish!!! I only did two layers based on the size of my dish and having a little bit less of the ingredients. Thank you for this recipe, it is easy and tastes so good!
What I used:
-5.01 oz Jell-o instant pudding
-Premier protein shake(1 vanilla carton and a little over half a chocolate one, 2.5 cups. I didn’t have milk)
-1 10oz box chocolate teddy grahams
-1 cup Jif peanut butter
-16 oz Duncan Hines dark chocolate frosting
-1 container Fit&active whipped toppingReply
Should this be covered when refridgerated
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yes
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Thank you
This is delicious & so easy! I found Crav’n brand chocolate grahams at Tops.
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Thanks for the tips on finding the chocolate graham crackers!
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Made this dessert for church potluck. Everyone loved it and requested recipe. Will def be making again. This gets better as it sets. Make day ahead to assure cookies soften. I made with the chocolate animal crackers.
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I couldn’t find chocolate crackers so I used honey grahams and it was delicious
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Has anyone substituted the milk for almond milk? Does it destroy it or does it work? I can’t have milk and sometime substituting the milk just doesn’t work out.
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If you have had success with almond milk in pudding before, it should be fine.
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Couldn’t get the pudding to set with almond milk
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Almond milk will not st pudding but lactose free milk works great.
Kroger has chocolate graham crackers. It’s their brand and the only place I found them.
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Omg, made this today as a Halloween treat to bring to a party as I had all ingredients with the exception of the chocolate graham crackers, so I improvised and put a layer of Nutella on them as I layered the PB pudding and grahams! It has to be a hit because the PB Nutella combination is my favorite! I made my own chocolate frosting and and dying to dive in! I know from all of the comments, the longer you wait to have a slice the better…so we shall see. Thanks for sharing 😊
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Anyone ever tried Nutter Butter layers instead of graham cracker?
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I haven’t, but it sounds delicious. I love Nutter Butter cookies.
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Can it be done the day before? Would love to make it for our board meeting at work
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Yes
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I couldn’t find chocolate graham crackers anywhere. Thought about trying the Teddy Grahams, but since I had a family-sized brownie mix on hand, I baked it (adding the extra egg to make it cake-like instead of fudgy). Then I broke it up into very small pieces and used it to make the 3 layers of chocolate. I didn’t have the frosting on hand, and didn’t want to use ganache since I didn’t have a solid top layer, so I drizzled Hershey’s Chocolate Syrup over the top. I know it ended up being “bake” instead of “no-bake”, but it turned out very well. Hubby had a double first helping! This is a really good recipe, and I will keep my eyes peeled for the chocolate grahams, because I’m sure it will be delicious made per the recipe. All of my chocolate/peanut butter lovers thank you!
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Nabisco discontinued chocolate graham crackers. Kroger is the only place I can get them now (Kroger brand).
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Everyone loves this cake. Making tomorrow for Christmas but I can’t find chocolate graham crackers aanywhere. So I bought choc teddy grahams and oreos. Not sure yet which to use yet. Maybe I’ll make it half and half and see what we like best. Happy Christmas y’all!
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How did it come out, I have a really hard time finding Chocolate gram crackers myself.
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I used the chocolate teddy grahams. Tasted delicious but didn’t look as pretty. 🙂
Sounds great!
I love to make desserts and get comments. Everybody raved about this dessert so I was impressed and yes you do need to wait the 12 hours at least for the crackers to get soft.
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Everything you said it is! My husband loves it!
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It’s delicious! I only microwaved my frosting for one minute and not two like it says. It poured right on. And it is better the second day. 😊
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