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No-Bake Peanut Butter Eclair Cake

Ask any Reese’s fan and they’ll tell you there’s nothing quite like peanut butter and chocolate together. But, something even more magical happens when you add in a creamy element to this classic combo.

We had a recipe similar to this no-bake chocolate eclair cake in my Home Ec class and it haunted me for years that I never wrote it down. It was so good. Now with this recipe I can finally start making it again. And, it’s shockingly easy to put together.

No-Bake Peanut Butter Eclair Cake

You only need a few ingredients for this spectacular dessert: graham crackers, peanut butter, peanuts, Cool Whip, and some pudding mix. Oh, and a little cream cheese to make it extra creamy.

Combine the pudding mix with cream cheese and peanut butter to make the filling. Then layer that with graham crackers, as per icebox cake tradition.

The topping is made from an unexpected ingredient: melted chocolate frosting. It might sound strange, but in this dessert it works perfectly.

The hardest part about making this cake is honestly just waiting for it to come together in the fridge for a few hours. You want to give the graham crackers time to absorb some of the moisture in the filling to become more cake-like.

No-Bake Peanut Butter Eclair Cake

The special touch is the addition of some chopped peanuts on top for extra crunch. Once it’s chilled long enough cut into squares and get ready for a supremely tasty treat that you won’t soon forget.

Makes 12 servings

2h 10m prep time

2m cook time

573 calories

Rated 5 out of 5
Rated by 6 reviewers

Allergens: Nuts, Peanuts, Milk, Wheat, Gluten

  • 3 cups half and half
  • 2 (3.5 oz) packets French vanilla instant pudding mix
  • 4 oz cream cheese, softened
  • 1/2 cup peanut butter
  • 8 oz whipped cream or frozen whipped topping (thawed)
  • 2 sleeves (10 oz) graham crackers
  • 1 (16 oz) tub chocolate frosting
  • 1/2 cup chopped peanuts
  1. Combine half and half, pudding mix, cream cheese, and peanut butter in large bowl using an electric mixer. Fold in whipped cream or whipped topping.
  2. Line a 9”x13” pan with a single layer of graham crackers. Spread half the cream mixture evenly over graham crackers. Add another layer or graham crackers, then a final layer of graham crackers.
  3. Heat frosting in microwave for 15-30 seconds or until just beginning to melt. Spread over top layer of graham crackers. Cover with plastic wrap and refrigerate for 2-3 hours. Top with peanuts just before serving. Cut into squares to serve.

Recipe adapted from Rachael Ray.

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