No Bake Peanut Butter Eclair Cake

No Bake Peanut Butter Eclair Cake

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  • Prep Time


  • Total Time


  • Servings



  • For the Cake:

  • 18

    chocolate graham crackers

  • 1

    box (3.5oz) vanilla instant pudding mix

  • 1

    cup milk

  • ½

    cup creamy peanut butter

  • 8

    oz Cool Whip

  • 16

    Reese's Peanut butter cups

  • For the Frosting:

  • 2

    oz unsweetened chocolate (I used TCHO 99% unsweetened chocolate)

  • 3

    Tbsp unsalted butter

  • 1

    Tbsp corn syrup

  • cup powdered sugar

  • 3

    Tbsp milk


In a large mixing bowl, beat vanilla pudding mix with milk, until there are no lumps. Beat in peanut butter until smooth. Fold in the Cool Whip, set aside. In a 9inch square baking dish, layer 6 grahams. Top with half of the pudding mix. Top with 6 more crackers and the 16 Reese's PB cups. Top with the remaining of the pudding mix. Finish by topping with the remaining 6 graham crackers. For the frosting, heat unsweetened chocolate with butter and corn syrup on medium heat in a small saucepan. Whisk until smooth. Remove from heat and whisk in the powdered sugar and milk. Frost the top of the graham cracker layer and place in refrigerator. Refrigerate for 4 hours or overnight. Cut and enjoy!


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