Layers of cool creamy peanut butter and chocolate create this decadent, yet surprisingly light dessert. Probably one of the easiest cakes you will ever make, this treat tastes as though you spent hours preparing it.
No-bake Peanut Butter Chocolate Eclair Cake
Prep Time
12 hrs 20 mins
Layers of cool creamy peanut butter and chocolate create this decadent, yet surprisingly light dessert. Probably one of the easiest cakes you will ever make, this treat tastes as though you spent hours preparing it.
Course:
Dessert
Cuisine:
American, Retro
Servings: 24
Ingredients
- 1 box chocolate graham crackers
- 2 3 1/4 oz. boxes vanilla instant pudding
- 1 cup creamy peanut butter
- 3 1/2 cups milk
- 8 oz. Whipped cream
- 1 can chocolate frosting
Method
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Lightly spray the bottom of a 9″ x 13″ pan with cooking spray. Line the bottom of the pan with whole graham crackers covering the entire dish. Cut crackers to fit with a sharp knife if needed.
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In bowl with an electric mixer combine pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in whipped topping, and combine until well mixed.
-
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining pudding mixture and cover the top with another layer of graham crackers.
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Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
-
Refrigerate for at least 12 hours before serving.
Cooks Notes
This is a great make ahead dessert for entertaining or a pot luck. So easy to make and always a huge success!
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