A no-bake, no-fuss dessert that everyone is going crazy about! This Peanut Butter Chocolate Eclair Cake will melt your heart – it’s incredible, super delicious, and an ultimate peanut butter craving hits! This delectable dessert saves me every time I have unexpected guests as it’s pretty easy to put together, and is great when paired with coffee. A 5-star treat that is indeed a keeper.
INGREDIENTS
For the Cake
1 box chocolate graham crackers
2 – 3 1/4 oz. packages instant vanilla pudding
1 cup creamy peanut butter
3 1/2 cup milk
1 – 8 oz. contain Cool Whip, thawed
For the Frosting
1/2 cup semi-sweet chocolate chips, melted
2 tablespoons melted butter
2 tablespoons white corn syrup
1/2 cup powdered sugar
2-3 tablespoons milk
HOW TO MAKE PEANUT BUTTER CHOCOLATE ECLAIR CAKE
To make the cake
Step 1: Use a cooking spray to grease a 9 x 13-inch cake pan.
Step 2: Cut the graham crakers to fully cover the bottom of the pan. Lay them in one layer. You can use either the original or the chocolate graham crackers.
Step 3: Place the pudding, peanut butter, and milk in a mixing bowl. Mix using an electric mixer for 2 minutes. Then, fold in the cool whip.
Step 4: Evenly spread half of the pudding over the first layer of the graham crackers and lay another layer of graham on top.
Step 5: Pour the remaining pudding mix on top of the second layer of cracker and spread evenly. Then finish it off by adding another cracker layer on top.
Step 6: Spread the frosting to the edge.
Step 7: Place inside the fridge and chill overnight so the crackers will become soft and moist.
Step 8: Once ready to serve, remote from the fridge, slice and serve. You can garnish it with some peanut butter cups if you’d like.
To make the frosting: Combine the semi-sweet chocolate chips, melted butter, white corn syrup, powdered sugar, and milk in a small mixer bowl. Beat the ingredients until smooth.
Ingredients
- For the Cake
- 1 box chocolate graham crackers
- 2 - 3 1/4 oz. packages instant vanilla pudding
- 1 cup creamy peanut butter
- 3 1/2 cup milk
- 1 - 8 oz. contain Cool Whip, thawed
- For the Frosting
- 1/2 cup semi-sweet chocolate chips, melted
- 2 tablespoons melted butter
- 2 tablespoons white corn syrup
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Instructions
To make the cake
Step 1: Use a cooking spray to grease a 9 x 13-inch cake pan.
Step 2: Cut the graham crakers to fully cover the bottom of the pan. Lay them in one layer. You can use either the original or the chocolate graham crackers.
Step 3: Place the pudding, peanut butter, and milk in a mixing bowl. Mix using an electric mixer for 2 minutes. Then, fold in the cool whip.
Step 4: Evenly spread half of the pudding over the first layer of the graham crackers and lay another layer of graham on top.
Step 5: Pour the remaining pudding mix on top of the second layer of cracker and spread evenly. Then finish it off by adding another cracker layer on top.
Step 6: Spread the frosting to the edge.
Step 7: Place inside the fridge and chill overnight so the crackers will become soft and moist.
Step 8: Once ready to serve, remote from the fridge, slice and serve. You can garnish it with some peanut butter cups if you'd like.
To make the frosting: Combine the semi-sweet chocolate chips, melted butter, white corn syrup, powdered sugar, and milk in a small mixer bowl. Beat the ingredients until smooth.
