Too hot to turn on the oven? Make this No Bake Peanut Butter Eclair Cake. Layers of chocolate graham crackers with pudding, peanut butter cups, and ganache.
If you love all things chocolate and peanut butter, you’ll love these Peanut Butter No Bake Cookies too.
Why This Recipe is Best
I love cold, no-bake desserts and eclair cakes are no exception. Similar to Icebox Cake, eclair cake set up in the refrigerator and is so easy to make!
Some people may call these layered desserts a dessert lasagna (like our no bake strawberry lasagna), or you may hear them called a “lush.” Whatever the name, just know it’s delicious.
Today’s recipe is based on my Chocolate Eclair Cake Recipe with a twist that peanut butter fans are going to love.
- This is an easy no bake recipe made with simple ingredients.
- Layers of creamy peanut butter filling, Reese’s cups and graham crackers.
- Topped with a thick layer of chocolate frosting!
- Peanut Butter Eclair Cake makes enough to feed a hungry crowd!
Craving a light and fruity dessert? Try my Strawberry Eclair Cake or this banana eclair cake instead.
Ingredient in Peanut Butter Icebox Cake
Here’s what you need to make an eclair cake with peanut butter.
- Graham Crackers– You’ll need a whole box of the chocolate or plain (or honey) flavored ones if you can’t find chocolate. Layering Oreo cookies (or even nutter butters) works great too.
- Vanilla Pudding Mix – Make sure to use the INSTANT kind. You’ll mix it with milk to make pudding for the filling.
- Peanut butter – The shelf stable creamy peanut butter works best.
- Cool Whip– or homemade stabilized whipped cream.
- Reese’s mini cups – Chopped into bite sized pieces.
- Chocolate Frosting- You can use canned frosting, or follow the recipe to make homemade chocolate frosting below!
Easy Instructions
Make the filling: Combine vanilla pudding with peanut butter. Fold in Cool Whip or whipped cream.
To assemble the eclair cake:
- Arrange 6 graham crackers in a square baking dish.
- Spread half of the pudding mix on top.
- Top with 6 more crackers and the Reese’s cups.
- Spread the rest of the pudding mix on top.
- Cover with graham crackers and frosting!
Prepare the frosting: Melt butter and corn syrup with a bar of unsweetened chocolate. Whisk in powdered sugar and milk.
Refrigerate the peanut butter butter eclair cake for 4 hours. Cut, serve and enjoy!
Tips and Tricks
- Prepare it ahead of time. I like to make the cake the night before I plan to serve it. Chilling overnight gives eclair cake an even better flavor and texture!
- Canned chocolate frosting tastes wonderful on eclair cake, too! Open the can, remove the lid and microwave for 20 seconds. Stir frosting, then pour it over the top layer of graham crackers.
- Ganache. Make a batch of chocolate ganache for the topping if desired. Works great in place of the frosting.
- In order for the pudding mix to set properly in the cake, we recommend using cows milk (not oat or almond milk).
- Store eclair cake in refrigerator, covered, for up to 5 days. The graham crackers will soften more and more each day.
Recipe FAQs
Fresh whipped cream works well as a substitute for the Cool Whip here. I love to use my Stabilized Whipped Cream, a homemade version of cool whip, in eclair cakes recipes.
One 16 ounce can of frosting is plenty for covering the top of this peanut butter eclair cake.
For this eclair cake frosting, I used light corn syrup.
Cook ‘n’ serve pudding mixes will not work with this recipe, so make sure to check the box label!
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No Bake Peanut Butter Eclair Cake
Ingredients
For the Cake:
- 18 chocolate graham crackers
- 1 box vanilla instant pudding mix 3.5 ounce
- 1 cup milk
- ½ cup creamy peanut butter
- 8 ounce Cool Whip thawed
- 16 Reese’s Peanut butter cups chopped
For the frosting:
- 2 ounce unsweetened chocolate
- 3 Tablespoons unsalted butter
- 1 Tablespoon corn syrup
- 1 ½ cup powdered sugar
- 3 Tablespoons milk
Instructions
- 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 9-inch square baking dish, layer 6 grahams. Top with half of the pudding mix. Top with 6 more crackers and the chopped 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!
Notes
- Prepare it ahead of time. I like to make the cake the night before I plan to serve it. Chilling overnight gives eclair cake an even better flavor and texture!
- Canned chocolate frosting tastes wonderful on eclair cake, too! Open the can, remove the lid and microwave for 20 seconds. Stir frosting, then pour it over the top layer of graham crackers.
- Store eclair cake in refrigerator, covered, for up to 5 days. The graham crackers will soften more and more each day.
- In order for the pudding mix to set properly in the cake, we recommend using cows milk (not oat or almond milk).
- See blog post for more recipe tips and tricks.
I am going to try making the peanut butter no bake cake and cookies they look delicious and mouth watering. Thanks for uploading the recipes. If they don’t turn out right i will have fun with the kids making them.
This turned out deliciously! I made two batches yesterday morning, one for a party in the afternoon and another for a party today. Thanks for a delicious (and easy) recipe! I’m now subscribed to your feed for more where this came from. Cheers!
How would I turn this into a 9 x 13 size dessert?
You had me at no bake! Now that’s my kind of recipe! 😉 Can’t wait to try it out. Yum! 🙂
The peanut butter no bake cake and cookies look delicious and mouth watering. Love peanut butter..Thanks for uploading the recipes
Oh My Goodness…eclairs, no bake, and peanut butter cups all in one. This is soon to be a family favorite I just know it
Planning on making this tomorrow!! My hubby LOVES Reese’s 🙂 Question, are you using bite sized resees or the normal, larger sized ones?
I used regular sized in the recipe. The minis were just decoration. Sorry for the confusion!! However, you could use whichever you have on hand 🙂
Would you just double the ingredients to make a larger version? I have an office full of guinea pigs that I frequently experiment on, and I know this 9×9 version will not get around far enough to satisfy all 14 of them. I can’t wait to see their faces when I bring it in. Thanks. 🙂
Yep, the original version is made in a 13×9 baking dish. Feel free to double it 🙂
YEAH it’s too hot to turn on my oven, and YEAH I want to make this immediately! So glad you have the TCHO love. I’ve enjoyed their chocolate for years, and this post reminded me I need to pick up some more!
I wish I had known about TCHO sooner!! It’s very good, I’m on it now though!!
MMM I love TCHO and omg I am in looooooooove with these bars. Nothing not awesome about these!
Oh, girl! This no-bake dessert is totally off…the…chain! Love that there is PB in this Éclair Cake!
yeah, the richness from the PB is just incredible!! ENJOY!!!
ooooh No Bake Desserts are sooooo dangerous for the simple fact that they are so easy. This looks fantastic!
I don’t even know how to describe how amazing these look!
I can tell by the drool on your chin that no words are necessary 😉
Nom nom 🙂
So yummy…these look wonderful.
LOVE anything no bake in the summer and this look fabulous!
Love this version with the peanut butter! I bet it tastes fabulous!
Yum! This looks great! totally love that is a no bake dessert, can´t stop drooling
oh wow… i’m all over the peanut butter recipes right now! This is perfect for the summer months when you don’t want to turn on the oven!
Love the peanut butter variation! I wish I were eating a big slice right now!