No-Bake Peanut Butter Eclair Cake

Here’s a creamy, no-oven dessert that’s always a hit 😍

No-Bake Peanut Butter Éclair Cake

Ingredients

• 2 (3.4 oz) boxes instant vanilla pudding mix

• 3 cups cold milk

• 1 cup creamy peanut butter

• 1 (8 oz) container whipped topping (Cool Whip), thawed

• 1 box graham crackers

• Chocolate topping

  • 1 cup chocolate frosting or

  • ½ cup heavy cream + 1 cup chocolate chips (for ganache)

Instructions

1. Make the filling

   • Whisk pudding mix with cold milk until thick.

   • Beat in peanut butter until smooth.

   • Gently fold in whipped topping.

2. Layer the cake

   • Line the bottom of a 9×13-inch dish with graham crackers.

   • Spread half the pudding mixture on top.

   • Add another layer of graham crackers.

   • Spread remaining pudding mixture.

   • Top with a final layer of graham crackers.

3. Add chocolate topping

   • Spread chocolate frosting evenly
     OR

   • Heat cream until just steaming, pour over chocolate chips, wait 2 minutes, then stir smooth and spread.

4. Chill

   • Refrigerate at least 4 hours, overnight is best for soft, cake-like layers.

Tips & Variations

• Extra peanut butter flavor: Drizzle melted peanut butter over layers.

• Crunchy version: Use crunchy peanut butter or add chopped peanuts.

• Lighter option: Use sugar-free pudding and light whipped topping.

• Reese’s twist: Add chopped peanut butter cups between layers.

Storage

• Keep refrigerated up to 4 days

• Not freezer-friendly (texture changes)

If you want, I can:

• Turn this into a printable recipe card

• Adjust it for small batches

• Make it no-sugar or gluten-free