No-Bake Peanut Butter Eclair Cake

Ingredients

1 (14.4-oz) box chocolate graham crackers

2 (3¼-oz) boxes vanilla instant pudding

1 cup peanut butter

3½ c milk

1 (8-oz) container Cool Whip, thawed

1 (16-oz) can chocolate frosting

Instructions

Begin by applying cooking spray to a 9×13 pan.

Next, create a base layer using chocolate graham crackers.

Combine vanilla pudding, milk and peanut butter until the mixture is smooth. Gently fold in Cool Whip.

Spread half of the pudding mixture evenly over the layer of crackers. Add another layer of crackers on top.

Repeat the process with the remaining half of the pudding mixture. Add another layer of crackers.

Take some chocolate frosting. Warm it in the microwave for a minute. Carefully pour it over the layer.

Place the pan in the refrigerator. Let it chill for 12 hours before serving.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use regular graham crackers instead of chocolate graham crackers?

While chocolate graham crackers provide a rich chocolate flavor, you can use regular graham crackers if you prefer.

The cake’s taste and texture will be slightly different.

Can I substitute the vanilla instant pudding with another flavor?

Yes, you can experiment with different pudding flavors to change the cake’s taste.

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However, it will no longer be a traditional eclair cake but a variation of it.

Is there a lower-calorie or sugar-free version of this recipe?

You can make this dessert with sugar-free or lower-calorie pudding, reduced-fat peanut butter, and sugar-free chocolate frosting to reduce the calorie and sugar content.

Can I make this cake without Cool Whip?

You can make your own whipped cream as a substitute for Cool Whip.

To do this, whip heavy cream until stiff peaks form, and add a sweetener of your choice for flavor.

Can I serve this cake sooner than the recommended 12 hours of chilling?

It’s best to let the cake chill for the full 12 hours to allow the flavors to meld and the graham crackers to soften.

However, you can serve it after a few hours of chilling, but the texture may be different.

Can I use homemade chocolate graham crackers instead of the store-bought ones?

You can certainly make your own chocolate graham crackers if you prefer.

Just ensure they are of similar size and texture.

Is there a substitute for Cool Whip?

You can substitute Cool Whip with homemade whipped cream.

Whip heavy cream with a sweetener until stiff peaks form, and use it in place of Cool Whip.

Can I use natural peanut butter instead of regular peanut butter?

Yes, you can use natural peanut butter, but it might alter the texture slightly because natural peanut butter can be less firm.

Ensure it’s well mixed before adding it to the pudding mixture.

Can I use a different frosting flavor, like vanilla or cream cheese, instead of chocolate frosting?

Yes, you can experiment with different frosting flavors to suit your taste preferences.

It will create a different flavor profile but can be delicious.

Do I need to use whole milk for the pudding mixture, or can I use a lower-fat milk?

While whole milk will result in a creamier texture, you can use lower-fat milk like 2% or even skim milk.

However, using whole milk will provide a richer taste.