Chunky Monkey Éclair Cake
User Reviews
5
Chunky Monkey Éclair Cake
Description
This layered dessert begins with instant vanilla pudding mixed with milk and creamy peanut butter, then folded gently into whipped topping for lightness. The bottom of a square pan is covered with graham cracker squares, topped with half of the pudding mixture and banana slices. Another graham cracker layer follows, then the remaining pudding and bananas, and finally a top layer of graham crackers.
The cake is frosted with a chocolate glaze made from melted unsweetened chocolate combined with powdered sugar, butter, vanilla extract, and milk. Chilling the cake for several hours or overnight allows the layers to meld and the graham crackers to soften to a cake-like texture. The dessert can be garnished with chopped Reese's Peanut Butter Cups for added peanut butter and chocolate flavor.
Serving may be slightly rustic due to the soft layers but offers a creamy, peanut butter and chocolate experience enhanced by fresh bananas. This cake requires no baking and is ideal for make-ahead occasions.
Ingredients
- 1 instant vanilla pudding mix 3.4 ounce
- 1 1/2 /2 cups milk cold
- 1/3 /3 cup peanut butter creamy
- 1 Cool Whip 8-oz container, thawed
- 27 graham cracker squares (or 13 1/2 full sheets)
- 3 banana
Chocolate Frosting:
- 2 ounces unsweetened chocolate 2 squares
- 2 cups powdered sugar
- 1/4 /4 cup butter softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk (more as needed)
- Reese's peanut butter cups optional, chopped
Instructions
- In a medium bowl, beat the pudding mix with the cold milk for about 2 minutes and then mix in the peanut butter. Let mixture set for a couple of minutes and then gently fold in the Cool Whip.
- Layer the bottom of an 8-inch square pan with graham crackers. For me this took 9 graham cracker squares. Break or overlap graham crackers to cover the bottom.
- Spread half of the pudding mixture on top of the graham cracker. Thinly slice half of the bananas over the pudding mixture.
- Make another layer of graham crackers, top with the remaining pudding mixture, and slice the remaining bananas on top.
- Finish the cake with a final layer of graham crackers. Frost with chocolate frosting (see note; recipe below). Cover cake and chill for at least 4 hours or overnight. Slice and garnish with chopped Reese's Peanut Butter Cups if desired. As with most éclair cakes, this isn't the easiest to slice pretty pieces but it tastes great.
- For the Chocolate Frosting: Melt the chocolate in a microwave safe bowl in 30 second intervals until melted, stirring in between. Cool slightly before adding the remaining ingredients.
- Add the powdered sugar, butter, vanilla, and milk. Beat until mixture is creamy. Add more milk as desired to make thinner if wanted.
Notes
- Chill the cake before or after frosting; chilling after frosting leads to a firmer chocolate topping but harder slicing.
- The cake layers soften after chilling, resulting in a tender texture rather than a firm cake.
- Optional chopped Reese's Peanut Butter Cups add extra peanut butter and chocolate flavor as a garnish.
User Reviews
Overall Rating
5
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