Peanut Butter Chocolate Eclair Cake (No-Bake)
A decadent, layered no-bake dessert featuring softened graham crackers, a light and creamy peanut butter pudding filling, and a rich, fudge-like homemade chocolate glaze. This easy cake is perfect for potlucks and requires 8 hours of chilling time.
Equipment
- 9x13 inch Baking Dish
- Large Mixing Bowl
- Saucepan
- Whisk and Spatula
Ingredients
For the Base and Layers
- 2 boxes graham crackers (14.4 oz each, approximately 24 full sheets)
For the Peanut Butter Filling
- 2 packages instant vanilla pudding mix (3.4 oz packages, or French vanilla)
- 3 cups cold whole milk
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar (Optional, for added sweetness and structure)
- 1 container frozen whipped topping (8 oz, thawed, such as Cool Whip)
For the Chocolate Topping/Glaze
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk (or water)
- 1/4 cup unsalted butter (4 tablespoons)
- 1 teaspoon vanilla extract
Instructions
Prepare the Dish and Filling
- Prepare the Baking Dish: Select a 9x13 inch baking dish. Lay a single, even layer of graham crackers across the bottom of the dish, breaking pieces as necessary to fill gaps completely. Set aside.
- Prepare the Peanut Butter Pudding Base: In a large mixing bowl, whisk together the instant vanilla pudding mix and the cold milk for approximately 2 minutes until the mixture begins to thicken. Briefly microwave the peanut butter (about 30 seconds) until it is slightly softened and stirrable. Add the softened peanut butter and the optional powdered sugar into the thickened pudding mixture. Stir well until the pudding is completely uniform and streak-free.
- Fold in the Whipped Topping: Gently fold the thawed whipped topping into the peanut butter pudding mixture using a spatula. Be careful not to deflate the whipped topping; fold just until no white streaks remain. This creates the light, airy filling.
Assembly
- Assemble the First Layer: Spread half of the peanut butter filling evenly over the graham cracker base layer in the prepared baking dish. Add a second, complete layer of graham crackers directly on top of the filling.
- Complete the Assembly: Spread the remaining half of the peanut butter filling evenly over the second graham cracker layer. Place one final, complete layer of graham crackers on top of the final layer of filling. Cover the dish lightly with plastic wrap and place it in the refrigerator while you prepare the glaze.
Glaze and Chill
- Prepare the Chocolate Glaze: In a small saucepan, combine the granulated sugar, cocoa powder, milk, and butter. Heat the mixture over medium heat, stirring continuously, until the butter is completely melted and the sugar is dissolved. Bring the mixture to a gentle boil and allow it to cook for 1 minute, stirring occasionally. Remove the pan from the heat and stir in the vanilla extract.
- Glaze the Cake: Allow the chocolate glaze to cool slightly (about 5 to 10 minutes) before pouring it. Pour the slightly cooled chocolate glaze evenly over the top layer of graham crackers, spreading gently with a spatula if needed to ensure the entire surface is covered.
- Chill and Serve: Cover the dish tightly with plastic wrap and refrigerate the cake for a minimum of 8 hours, or preferably overnight. The extended chilling time is necessary for the graham crackers to soften and achieve the classic eclair cake texture. Slice and serve chilled.
Notes
For a richer peanut butter flavor, you can substitute 1 cup of the cold milk with 1 cup of heavy cream when making the pudding base. Make sure to scrape the sides of the pan when making the glaze to prevent the cocoa from scorching. This cake must be stored covered tightly in the refrigerator.