Peanut Butter Chocolate Eclair Cake

Anita Hoffman


One of the easiest cakes to make with its layers of creamy peanut butter and chocolate.
Recipe and photo adapted from James and Everett What's Cooking At Home.

★★★★★ 2 votes
20 Min
No-Cook or Other


1 box
chocolate graham crackers
2 box
(3 ounces each) vanilla instant pudding
1 c
creamy peanut butter
3-1/2 c
8 oz
cool whip, thawed
1 can(s)
chocolate frosting


1Spray the bottom of a 9 X 13 inch pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
2In the bowl of an electric mixer, mix pudding with milk and peanut butter.
Beat at medium speed for 2 minutes.
Fold in whipped topping.
Combine until well mixed.
3Pour half the pudding mixture over graham crackers.
Place another layer of whole graham crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
4Heat 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.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American