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Peanut Butter Chocolate Eclair Cake

A rich no-bake dessert layered with chocolate graham crackers, creamy peanut butter pudding filling, and silky chocolate frosting. This chilled eclair-style cake is decadent, easy to prepare, and perfect for parties or make-ahead desserts.
Print Recipe
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings: 12 servings
Course: Chocolate Desserts, Dessert, Family Favorites, No-Bake Desserts, Party Food
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 box chocolate graham crackers
  • 6.5 oz instant vanilla pudding mix 2 packages
  • 1 cup creamy peanut butter
  • 3 1/2 cups milk
  • 8 oz Cool Whip thawed
  • 1/2 cup semi-sweet chocolate chips melted
  • 2 tbsp butter melted
  • 2 tbsp white corn syrup
  • 1/2 cup powdered sugar
  • 2-3 tbsp milk for frosting

Method
 

  1. Lightly spray a 9x13-inch baking dish with cooking spray.
  2. Arrange a single layer of chocolate graham crackers across the bottom of the dish, breaking crackers as needed to fit.
  3. In a mixing bowl, beat pudding mix, peanut butter, and milk for 2 minutes until thickened.
  4. Fold in the thawed Cool Whip until smooth and creamy.
  5. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers, then spread remaining pudding mixture on top.
  6. Finish with a final layer of graham crackers.
  7. For the frosting, beat melted chocolate chips, melted butter, corn syrup, powdered sugar, and milk until smooth.
  8. Spread frosting evenly over the top layer of graham crackers.
  9. Cover and refrigerate overnight until graham crackers soften into a cake-like texture.
  10. Slice and serve chilled. Garnish with peanut butter cups if desired.

Notes

Classic honey graham crackers can also be used. Chill overnight for the softest, most cake-like texture.