Peanut Butter Cup Eclair Cake
This Peanut Butter Cup Eclair Cake is SO EASY! A no-bake, creamy peanut butter and chocolate delight that’s perfect for any gathering.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Spatula
- Measuring cups and spoons
Ingredients
- 2 packages instant Jell-O Vanilla Pudding Mix (3.4 ounces each)
- 3 cups whole milk
- 1 cup creamy peanut butter
- 12 ounces frozen whipped topping thawed (Cool Whip or Truwhip)
- 14 ounces chocolate graham crackers
- 1 cup mini peanut butter cups halved (divided use)
- 16 ounces prepared chocolate frosting
Instructions
- In a large mixing bowl, combine the two packages of instant Jell-O vanilla pudding mix with the 3 cups of whole milk. Whisk together until the mixture thickens, about 2 minutes.
- Once the pudding is ready, add in the 1 cup of creamy peanut butter. Blend well until completely smooth. Then, gently fold in the 12 ounces of thawed whipped topping until combined. Set this mixture aside.
- Take your 9x13-inch baking dish and spread a thin layer of the pudding and peanut butter mixture on the bottom. Next, place a layer of chocolate graham crackers over the pudding, breaking them as needed to fit.
- Spread half of the remaining pudding mixture over the first layer of graham crackers. Sprinkle half of the halved mini peanut butter cups on top of the pudding layer.
- Repeat the process by adding another layer of chocolate graham crackers, followed by the remaining pudding mixture and the rest of the halved peanut butter cups.
- Finish with a final layer of chocolate graham crackers, pressing down gently. This will create a sturdy base for the frosting.
- Spread the 16 ounces of prepared chocolate frosting evenly over the top layer of graham crackers. Make sure to cover it thoroughly for a rich finish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld beautifully and the graham crackers to soften. When ready to serve, slice into squares and enjoy!
Notes
- For a dairy-free version, substitute plant-based pudding mix, almond or coconut milk, vegan whipped topping, and dairy-free chocolate frosting.
- Freeze portions in airtight containers for longer storage; thaw in refrigerator before serving.
- Try adding banana slices or chocolate pudding layers for extra flavor variations.
- Drizzle melted chocolate over the top before serving for an indulgent finish.
- Enjoy within 2 days for best texture, as graham crackers soften over time.