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No-Bake Peanut Butter Cup Eclair Cake

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This dreamy no-bake dessert features layers of fluffy whipped cream, silky peanut butter pudding, and chopped peanut butter cups between tender graham crackers. It’s a crowd-pleasing, easy-to-make treat that requires no oven and is perfect for any occasion.

Ingredients

Scale
  • 1 1/2 sleeves (about 7 oz) graham crackers (classic honey or chocolate)
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk (whole or 2%)
  • 3/4 cup creamy peanut butter
  • 1 container (8 oz) frozen whipped topping, thawed (or 2 cups homemade whipped cream)
  • 1 1/2 cups mini peanut butter cups, chopped (about 180g)
  • Optional Chocolate Ganache:
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • Pinch of salt

Instructions

  1. In a large mixing bowl, whisk together instant vanilla pudding mix and cold milk for about 2 minutes until thickened but pourable.
  2. Add creamy peanut butter and whisk until smooth and fully combined. If too thick, add a splash more milk.
  3. Gently fold in thawed whipped topping with a spatula until the mixture is light and airy. Do not overmix.
  4. Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish, breaking crackers as needed to fit.
  5. Spread half the peanut butter pudding mixture evenly over the graham crackers. Sprinkle 1/2 cup chopped peanut butter cups over this layer.
  6. Add another layer of graham crackers, then the remaining pudding mixture, and another 1/2 cup peanut butter cups.
  7. Finish with a final layer of graham crackers on top. Press down gently.
  8. Optional: For ganache, place chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, then heat in 15-second bursts until melted and glossy. Stir in a pinch of salt. Let cool 5 minutes, then pour over the cake and smooth to the edges.
  9. If skipping ganache, sprinkle remaining peanut butter cups over the top.
  10. Cover tightly with plastic wrap or foil. Refrigerate for at least 4 hours, or overnight for best texture.
  11. Slice with a sharp knife, wiping between cuts for clean edges. Garnish with extra peanut butter cups or a drizzle of melted peanut butter if desired. Serve chilled.

Notes

For gluten-free, use gluten-free graham crackers. For dairy-free, use almond milk and coconut whipped topping. Chill at least 4 hours, but overnight is best for perfect texture. Use instant pudding, not cook-and-serve. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Cake can be made 1–2 days ahead and keeps well in the fridge for up to 5 days.

Nutrition

Keywords: no-bake, peanut butter, eclair cake, dessert, easy, potluck, chocolate, whipped cream, summer, crowd-pleaser

Find it online: https://jodierecipes.com/no-bake-peanut-butter-cup-eclair-cake-recipe-easy-dreamy-dessert/