Peanut Butter Chocolate Eclair Cake

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This is a really easy dessert to make. If you love peanut butter you will love this! It is super rich and sure to please a crowd. I still have people talking about this dessert since the last time I made it. I hope y’all enjoy it too!

I saw this recipe on face book and when I went to make it, I noticed some of the measurements didn’t make sense, so I came up with my own version. I think this is called an ice box cake, not exactly sure. But there is no baking and it spends 12 hours in the fridge before you can cut it. Well, it’s worth the wait for sure, and perfect for summertime! And as an extra bonus, I cut lots of calories and fat.

To Make this Recipe You’Il Need the following ingredients:

  • Box Chocolate Graham Crackers
  • Instant vanilla pudding
  • Milk
  • Peanut butter
  • Vanilla
  • Tub cool whip (softened)
  • Tub chocolate frosting (I used a Milk Chocolate frosting)


  • 1 (14.4 oz) box Chocolate Graham Crackers
  • 2- 3.5 ounce packages instant vanilla pudding
  • 3 cups milk
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 1- 8 ounce tub cool whip (softened)
  • 1-16 ounce tub chocolate frosting (I used a Milk Chocolate frosting)


  1. Spray a 13 x 9 pan lightly with cooking spray.
  2. In a large bowl whip together the milk,vanilla pudding, vanilla extract, and peanut butter until smooth and thick. Fold in softened whipped topping.
  3. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
  4. Repeat with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  5. Zap the jar of frosting in the microwave about 25 to 30 seconds.
  6. Stir frosting and then pour on top of last layer of graham crackers. Spreading evenly.
  7. Cover and chill 4 hours. 6 hours is actually better and overnight is best.

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