Peanut Butter Eclair Cake Recipe
Peanut butter eclair cake recipe delivers a rich, creamy taste that feels indulgent yet comforting. The graham crackers soften into tender layers that blend smoothly into the peanut butter pudding filling.Peanut butter adds deep nutty flavor, while whipped topping brings light sweetness. The chocolate frosting on top melts slightly into the layers, creating a fudgy finish.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- 9×13-inch baking dish
- Microwave-safe bowl or small saucepan
- Measuring cups
Ingredients
Crust & Layers
- 1 box graham crackers regular or chocolate graham crackers
Filling
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 cup creamy peanut butter
- 1 8 oz container whipped topping (such as Cool Whip), thawed
Topping
- 1 ½ cups milk chocolate frosting melted
- Optional toppings: chopped peanuts crushed Reese’s cups, or chocolate chips
Instructions
Make the filling
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Add peanut butter and mix until smooth. Gently fold in the whipped topping until the filling is light and creamy.
Create the first layer
- Arrange a single layer of graham crackers evenly across the bottom of a 9×13-inch dish, breaking crackers as needed to fit.
Add the filling layers
- Spread half of the peanut butter pudding mixture over the graham crackers. Add another layer of graham crackers, then spread the remaining filling on top. Finish with a final layer of graham crackers.
Prepare the chocolate topping
- Heat the milk chocolate frosting just until pourable (microwave in short intervals or warm gently on the stove). Spread it evenly over the top layer of graham crackers. Sprinkle with chopped peanuts or Reese’s cups if desired.
Chill and serve
- Cover and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften into a cake-like texture. Slice and serve chilled.
Notes
Notes: Chocolate graham crackers add extra richness but aren’t required. Letting the cake chill overnight gives the best texture and flavor. For a stronger peanut butter taste, add an extra spoonful of peanut butter to the filling.
Nutrition Facts Of Peanut Butter Eclair Cake Recipe
Calories: 380 | Fat: 22 g | Saturated Fat: 10 g | Carbohydrates: 38 g | Sugar: 24 g | Protein: 7 g | Sodium: 320 mg