Here’s a simple and indulgent recipe for Peanut Butter Éclair Cake—a no-bake dessert that’s creamy, chocolatey, and perfect for gatherings:
🍰 Peanut Butter Éclair Cake
Ingredients
- 1 box (about 8 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip)
- 1 can (16 oz) chocolate frosting
Instructions
- Prepare the Pudding
- In a bowl, whisk together pudding mix and cold milk until thickened.
- Set aside.
- Make Peanut Butter Cream Layer
- In a separate bowl, beat cream cheese, butter, peanut butter, and vanilla until smooth.
- Fold in 1 1/2 cups of whipped topping.
- Layer the Cake
- In a 9×13-inch pan, layer graham crackers to cover the bottom.
- Spread half of the peanut butter cream over crackers.
- Add a layer of pudding on top.
- Repeat layers (graham crackers → peanut butter cream → pudding) as needed.
- Top with Chocolate
- Spread chocolate frosting over the top layer.
- Optional: drizzle with melted peanut butter or sprinkle chopped peanuts.
- Chill
- Refrigerate at least 4 hours, preferably overnight, so graham crackers soften into a cake-like texture.
- Serve
- Cut into squares and enjoy chilled.
Tips
- For extra flavor, toast peanuts and sprinkle on top
- Use low-sugar pudding for a slightly lighter version
- Can also be made in individual cups for portion control
If you want, I can give you a shortcut 3-step version that’s even faster but just as creamy and peanut-buttery.
