No Bake Peanut Butter Eclair Cake

No-Bake Peanut Butter Éclair Cake is a dreamy dessert that combines the rich, nutty flavor of peanut butter with the classic layers of an éclair-style treat—all without turning on the oven. With layers of graham crackers, creamy peanut butter pudding, fluffy whipped topping, and a smooth chocolate frosting, this cake is both indulgent and incredibly easy to make. It’s a perfect make-ahead dessert for family gatherings, potlucks, or holidays, since the longer it chills, the better the flavors blend together. Elegant in presentation yet simple in preparation, this no-bake cake is sure to become a favorite for peanut butter and chocolate lovers alike.

SAVE THIS!

Ingredients

For the Layers:

• 1 box (14.4 oz) graham crackers
• 2 cups cold milk
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 1 tub (8 oz) whipped topping (like Cool Whip), thawed

For the Topping:

• 1 tub (16 oz) chocolate frosting (or homemade chocolate ganache)

Instructions

1. Prepare Filling:
   
   • In a large bowl, whisk together milk and pudding mix until smooth and thick.
   • Stir in peanut butter until well combined.
   • Fold in whipped topping gently until creamy.
2. Layer the Cake:
   
   • In a 9×13-inch baking dish, arrange a single layer of graham crackers.
   • Spread half of the peanut butter pudding mixture over crackers.
   • Add another graham cracker layer, then spread the remaining filling.
   • Finish with a final layer of graham crackers on top.
3. Add the Topping:
   
   • Microwave chocolate frosting for 20–25 seconds until soft and pourable.
   • Spread evenly over the top graham cracker layer.
4. Chill:
   
   • Cover and refrigerate at least 6 hours, preferably overnight, to let the crackers soften into a cake-like texture.

Storage Method

• Refrigeration:
  Store the cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for 3–4 days. The graham crackers soften more over time, giving it an even more cake-like texture.
• Freezing:
  You can freeze the cake for up to 1 month. Wrap the dish tightly with plastic wrap and then with aluminum foil to prevent freezer burn.
  
  • To serve, thaw overnight in the refrigerator. The texture will be slightly softer but still delicious.
• Serving Tip:
  Always keep leftovers chilled, since the filling contains dairy and whipped topping. For best flavor and texture, enjoy it cold, straight from the fridge.