Indulge in the irresistible delight of a No-Bake Peanut Butter Eclair Cake. This easy-to-make dessert offers layers of creamy peanut butter filling sandwiched between graham crackers, all topped with a decadent chocolate ganache. Perfect for any occasion, this recipe promises a harmonious blend of flavors and textures that will leave your taste buds craving more.


  • For the Filling:
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 ¾ cups cold milk
  • 1 cup creamy peanut butter
  • 1 container (8 oz) whipped topping, thawed
  • For the Layers:
  • 1 box (14.4 oz) graham crackers
  • For the Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter


  1. Begin by preparing the filling. In a mixing bowl, combine the instant vanilla pudding mix and cold milk. Whisk together until smooth and thickened, which typically takes about 2 minutes.
  2. Add the creamy peanut butter to the pudding mixture, whisking until well combined and smooth.
  3. Gently fold in the thawed whipped topping until fully incorporated into the peanut butter pudding mixture. Set aside.
  4. To assemble the cake, line the bottom of a 9×13 inch baking dish with a single layer of graham crackers, breaking them as needed to fit.
  5. Spread half of the peanut butter filling evenly over the graham crackers layer.
  6. Add another layer of graham crackers on top of the peanut butter filling, followed by the remaining half of the filling, spreading it evenly.
  7. Finish with a final layer of graham crackers on top.
  8. For the chocolate ganache, place the semi-sweet chocolate chips in a heatproof bowl.
  9. In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer. Pour the hot cream mixture over the chocolate chips.
  10. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth and glossy.
  11. Pour the chocolate ganache over the top layer of graham crackers, spreading it evenly with a spatula.
  12. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together.
  13. Once chilled and set, slice and serve the peanut butter eclair cake chilled. Enjoy!
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  • Ensure that the pudding mixture is well combined before adding the peanut butter to achieve a smooth consistency.
  • When making the chocolate ganache, stir gently to avoid incorporating air bubbles and achieve a smooth texture.
  • For best results, allow the cake to chill in the refrigerator for the specified time to set properly before serving.

Indulge in the delightful fusion of flavors and textures with this No-Bake Peanut Butter Eclair Cake. With its creamy peanut butter filling, light and fluffy layers of graham crackers, and luscious chocolate ganache topping, this dessert is sure to be a crowd-pleaser. Whether for a special occasion or a casual treat, this recipe offers a simple yet decadent option that will leave everyone wanting more. Enjoy the delightful simplicity and rich taste of this no-bake dessert masterpiece!

  1. Can I use a different type of pudding mix for the filling?
    While the recipe calls for instant vanilla pudding mix, you can experiment with different flavors to customize your cake. Chocolate pudding mix can complement the peanut butter and chocolate ganache layers well, offering a richer and more indulgent flavor profile. Alternatively, you can try flavors like butterscotch or banana pudding mix for a unique twist. Just ensure that the pudding mix is instant and follow the same preparation instructions outlined in the recipe.
  2. Can I substitute whipped cream for whipped topping?
    Yes, you can substitute homemade whipped cream for the whipped topping if preferred. To make whipped cream, simply whip heavy cream with a mixer until stiff peaks form. You may choose to sweeten the whipped cream with powdered sugar according to your taste preference. Keep in mind that homemade whipped cream may not have the same stability as store-bought whipped topping, so the texture of the filling may vary slightly. However, it will still provide a deliciously light and airy component to the cake.
  3. How long can I store the No-Bake Peanut Butter Eclair Cake?
    This cake can be stored in the refrigerator for up to 3-4 days, although it is best enjoyed within the first 1-2 days for optimal freshness and texture. Make sure to cover the cake with plastic wrap or an airtight container to prevent it from absorbing any odors or drying out in the refrigerator. As the cake sits, the graham crackers may soften slightly, but the flavors will continue to meld together, resulting in a deliciously moist and creamy dessert experience.
  4. Can I freeze the No-Bake Peanut Butter Eclair Cake?
    While it is possible to freeze this cake, it is recommended to do so without the chocolate ganache topping. The ganache may not retain its texture and appearance after thawing, potentially becoming grainy or separating. To freeze the cake, assemble it without adding the ganache topping, and wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to serve, allow the cake to thaw in the refrigerator overnight. Once thawed, prepare the chocolate ganache separately and pour it over the cake before serving. This ensures that the ganache maintains its smooth and glossy consistency, enhancing the overall presentation and taste of the dessert.
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