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peanut butter eclair cake

(3 ratings)
CookingMaven avatar
Recipe by
Leah Stacey
@CookingMaven
Huntsville, AL

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!

(3 ratings)
yield serving(s)
method Refrigerate/Freeze

Ingredients For peanut butter eclair cake

  • 1 box
    chocolate graham crackers
  • 2 box
    (3 1/4 oz boxes) vanilla instant pudding
  • 1 c
    peanut butter
  • 3 1/2 c
    milk
  • 1
    (8-ounce) container cool whip, thawed
  • 1 can
    of your favorite chocolate frosting
  • *TIPS: IF YOU CAN NOT FIND THE CHOCOLATE GRAHAM CRACKERS THEN YOU CAN USE CHOCOLATE TEDDY GRAHAMS.
  • *TIPS: IF YOU LIKE A CREAMIER TEXTURE YOU CAN MAKE YOUR OWN WHIPPED CREAM AND MIX IT WITH THE PEANUTBUTTER MIXTURE INSTEAD OF USING THE COOL WHIP.

How To Make peanut butter eclair cake

  • 1
    Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers.
  • 2
    In a large bowl, use an electric mixer to mix pudding with milk and peanut butter; beat at medium speed for 2 minutes.
  • 3
    Fold in whipped topping
  • 4
    Pour half the pudding mixture over the 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.
  • 5
    Heat the container of prepared frosting, uncovered in the microwave for about 1 minute. Pour over the top of the cake. Refrigerate and let it set up for at least 12 hours before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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