No-Bake Peanut Butter Eclair Cake

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Dive into the luscious layers of this No-Bake Peanut Butter Eclair Cake, a heavenly dessert that combines the richness of chocolate, the smoothness of peanut butter, and the airy lightness of whipped topping. Perfect for satisfying your sweet tooth without turning on the oven!

No-Bake Peanut Butter Eclair Cake Recipe


  • 1 box (14.4 oz) of chocolate graham crackers
  • 2 boxes (3 oz each) of vanilla instant pudding
  • 1 cup creamy peanut butter
  • 3 cups milk
  • 1 container (8 oz) Cool Whip, thawed
  • 1 can (16 oz) chocolate frosting


  1. Prepare the Pan: Lightly spray a 9×13-inch baking pan with non-stick spray. 🍽️
  2. Layer the Crackers: Arrange a single layer of chocolate graham crackers at the bottom of the pan. 🍫
  3. Mix the Filling: In a mixing bowl, combine the vanilla instant pudding, milk, and peanut butter. Beat with an electric mixer on medium for 2 minutes until smooth. Gently fold in the Cool Whip. 🥄
  4. Assemble the Cake: Spread half of the pudding mixture over the first layer of graham crackers. Add another layer of graham crackers on top, followed by the remaining pudding mixture. Finish with a final layer of graham crackers. 🍰
  5. Add the Frosting: Warm the chocolate frosting in the microwave for 1 minute until it’s pourable but not too hot. Spread evenly over the top layer of graham crackers. 🍫
  6. Chill: Refrigerate the cake for at least 12 hours to allow the flavors to meld and the graham crackers to soften, transforming into an eclair-like texture. 🕒

Chef’s Note: The magic of this cake unfolds as it chills, becoming irresistibly moist and flavorful. It’s a test of patience but well worth the wait for this crowd-pleaser dessert! 🥜🎉

No-Bake Peanut Butter Eclair Cake FAQS

What is eclair cake made of?

Eclair cake is typically made of layers of graham crackers or puff pastry, a creamy filling similar to the custard found in traditional éclairs, and topped with a chocolate glaze. Some variations use instant pudding mixed with whipped topping for the filling to simplify the recipe.

How would you describe an eclair?

An éclair is a long, thin pastry made with choux dough filled with a cream and topped with icing. The dough, when baked, is light and crisp on the outside, while the inside is soft and hollow, making the perfect pocket for rich, creamy fillings like vanilla pastry cream or whipped cream, often finished with a layer of glossy chocolate glaze on top.

How much fat is in a chocolate eclair cake?

The fat content in a chocolate éclair cake can vary widely depending on the specific recipe and portion size. A traditional slice could contain anywhere from 10 to 30 grams of fat, considering ingredients like cream, butter, and chocolate. For precise nutritional information, it’s best to consult the recipe or nutritional label if available.

Where does eclair cake come from?

Eclair cake is a modern, no-bake dessert inspired by the classic French éclair pastry. While it’s unclear who invented the eclair cake, it likely originated in the United States as a simpler, fuss-free version of the traditional éclair, designed to feed a crowd without the need for individual pastry assembly.

Where do éclairs come from?

Éclairs originate from France and were first made in the nineteenth century. The word “éclair” means “lightning” in French, possibly referring to the speed at which they can be eaten or perhaps the glossy, spark-like appearance of the glaze. Éclairs are a staple of French patisserie and have been adapted into various flavors and styles around the world.

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