No Bake Peanut Butter Eclair Cake
Is it too hot to use the oven? Try creating this chocolate eclair cake with peanut butter that doesn’t require baking!
Prep Time: 15 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes
Serves: 20 servings
Ingredients For No Bake Peanut Butter Eclair Cake
⭐18 chocolate graham crackers and
⭐1 box of vanilla instant pudding mix are needed for the cake.
⭐3.5 oz; 1 cup milk;
⭐½ cup creamy peanut butter;
⭐8 oz of thawed Cool Whip;
⭐16 chopped Reese’s Peanut Butter Cups
⭐2 ounces of unsweetened chocolate,
⭐3 Tablespoons of unsalted butter,
⭐1 Tablespoon of corn syrup,
⭐1 ½ cups of powdered sugar,
⭐ 3 Tablespoons of milk are needed to make the frosting.
INSTRUCTIONS For No Bake Peanut Butter Eclair Cake:
⭐Beat the vanilla pudding mix and milk together in a large mixing basin until no lumps remain.
⭐Add peanut butter and beat until smooth.
⭐Set aside after folding in the Cool Whip.
⭐Arrange six graham crackers in a 9-inch-square baking dish.
⭐Place half of the pudding mix on top
⭐Add the diced Reese’s PB cups and six additional crackers on top. Add the remaining pudding mix on top.
⭐Finally, sprinkle the final six graham crackers on top.
⭐To make the frosting, place a small saucepan over medium heat and combine unsweetened chocolate, butter, and corn syrup. Blend until silky.
⭐Take off the heat and mix in the milk and powdered sugar.
⭐Cover the graham cracker layer with frosting and store in the fridge. For four hours or overnight, refrigerate. Slice and enjoy
⭐Make it ready in advance. The night before I want to serve the cake is when I like to make it.
⭐The flavor and texture of eclair cake are enhanced by chilling it overnight!
⭐On eclair cake, canned chocolate icing also tastes amazing! After opening the can, taking off the lid, microwave it for 20 seconds.
⭐Whisk the frosting and then drizzle it over the graham cracker top layer.
⭐Eclair cake can be kept, covered, in the refrigerator for up to five days. Every day, the graham crackers will get softer.
⭐It is best to use cows milk (not oat or almond milk) so that the pudding mix sets well in the cake.