No Bake Peanut Butter Eclair Cake

By Eat More Chocolate Team      

July 17, 2015

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Too hot to turn on the oven? Try making this No Bake Peanut Butter version of a Chocolate Eclair Cake!

  • Prep: 4 hrs 10 mins
  • Cook: 10 mins
  • 4 hrs 10 mins

    10 mins

    4 hrs 20 mins



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!



18 chocolate graham crackers

1 box (3.5oz) vanilla instant pudding mix

1 cup milk

1/2 cup creamy peanut butter

8 oz Cool Whip

16 Reese's Peanut butter cups

For the frosting:

2oz unsweetened chocolate

3 Tbsp unsalted butter

1 Tbsp corn syrup

1 1/2 cup powdered sugar

3 Tbsp milk