If you’re looking for a dessert that disappears the moment it hits the table, this No-Bake Peanut Butter Éclair Cake is exactly that kind of recipe. Creamy peanut butter pudding, soft cookie layers, fluffy whipped topping, and rich chocolate frosting come together to create a chilled dessert that tastes like a peanut butter éclair in cake form.
The best part? No oven needed. Just layer, chill, and wait (if you can!) for the flavors to meld into something even better the next day. It’s the kind of dessert people always go back for seconds… and thirds.
❤️ Why You’ll Love This Recipe
- ✔️ No baking required
- ✔️ Creamy peanut butter + chocolate combo
- ✔️ Perfect make-ahead dessert
- ✔️ Budget-friendly ingredients
- ✔️ Feeds a crowd easily
- ✔️ Gets better the longer it chills
⏱️ Time
- Prep Time: 20 minutes
- Chill Time: 12 hours (overnight recommended)
- Total Time: 12 hours 20 minutes
🛒 Ingredients
- 1 (14.4 oz) box whole wheat chocolate cookies (or graham crackers) 🍪
- 2 boxes (3¼ oz each) vanilla instant pudding mix
- 1 cup peanut butter 🥜
- 3½ cups cold milk 🥛
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 (16 oz) can chocolate frosting 🍫
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Pan
Lightly grease a 9×13-inch baking dish with cooking spray.
Arrange a layer of cookies (or graham crackers) at the bottom, covering the entire surface.
Step 2: Make the Peanut Butter Pudding
In a large bowl, combine:
- Instant vanilla pudding mix
- Milk
- Peanut butter
Beat with a mixer for about 2 minutes, until smooth and thick.
Step 3: Add the Whipped Topping
Gently fold in the whipped topping until fully combined and creamy.
Step 4: First Layer
