Go Back
Peanut Butter Chocolate Eclair Cake

Peanut Butter Chocolate Eclair Cake (No-Bake)

A creamy, no-bake layered dessert combining soft graham crackers, a fluffy peanut butter pudding filling, and a rich, fudge-like chocolate glaze. Perfect for potlucks and parties.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Base and Layers
  • 2 boxes graham crackers 14.4 oz size; approximately 24 full sheets needed
For the Peanut Butter Filling
  • 2 packages instant vanilla pudding mix 3.4 oz packages (or French vanilla)
  • 3 cups cold whole milk
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar Optional, for added sweetness and stability
  • 1 container frozen whipped topping 8 oz size, thawed (e.g., Cool Whip)
For the Chocolate Topping/Glaze
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk or water
  • 1/4 cup unsalted butter 4 tablespoons
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Small saucepan

Method
 

Prepare the Filling and Base
  1. Select a 9x13 inch baking dish. Lay a single, even layer of graham crackers across the bottom of the dish, breaking pieces as necessary to fill gaps completely. Set aside.
  2. Prepare the Peanut Butter Pudding Base: In a large mixing bowl, whisk together the instant vanilla pudding mix and the cold milk for approximately 2 minutes until the mixture begins to thicken. Briefly microwave the peanut butter (about 30 seconds) until slightly softened for easier blending.
  3. Add the softened peanut butter and the optional powdered sugar into the thickened pudding mixture. Stir well until the pudding is completely uniform and streak-free. Gently fold the thawed whipped topping into the peanut butter mixture using a spatula until just combined.
Assemble the Eclair Cake
  1. Spread half of the peanut butter filling evenly over the graham cracker base layer. Add a second, complete layer of graham crackers directly on top of the filling.
  2. Spread the remaining half of the peanut butter filling evenly over the second graham cracker layer. Place one final, complete layer of graham crackers on top of the final layer of filling. Cover the dish lightly and place it in the refrigerator while you prepare the glaze.
Glaze and Chill
  1. Prepare the Chocolate Glaze: In a small saucepan, combine the granulated sugar, cocoa powder, milk, and butter. Heat the mixture over medium heat, stirring continuously, until the butter is completely melted and the sugar is dissolved. Bring the mixture to a gentle boil and allow it to cook for 1 minute, stirring occasionally. Remove the pan from the heat and stir in the vanilla extract.
  2. Allow the chocolate glaze to cool slightly (about 5 to 10 minutes). Pour the slightly cooled chocolate glaze evenly over the top layer of graham crackers. Spread gently with a spatula if needed to ensure the entire surface is covered.
  3. Cover the dish tightly with plastic wrap and refrigerate the cake for a minimum of 8 hours, or preferably overnight. This extended chilling time is crucial for the graham crackers to soften and achieve the classic eclair cake texture. Slice and serve chilled.

Notes

For the best texture, ensure the cake is chilled for a full overnight period. If you prefer a richer flavor, substitute French Vanilla pudding for the standard vanilla. You can sprinkle chopped peanuts or mini chocolate chips on top of the finished glaze before chilling for extra crunch.