Peanut Butter Cup Eclair Cake

Name: Peanut Butter Cup Eclair Cake
Prep time: 15 min
Total time: 8 h 15 min
Yield: 16 serving
Ingredients: 2 packages instant Jell-o Vanilla Pudding Mix; 3 ½ cups whole milk; 1 cup creamy peanut butter; 12 ounces container frozen whipped topping; 14 ounces chocolate graham crackers; 1 ½ cups Mini peanut butter cups; 16 ounces prepared chocolate frosting

User Reviews

4.3

27 reviews

Good

Prep Time
15 mins
Additional Time
8 hrs
Total Time
8 hrs 15 mins
Servings
16
Course
Cake

Peanut Butter Cup Eclair Cake

Iris Warren

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Peanut Butter Cup Eclair Cake is so easy, and NO-BAKE! Layers and layers of chocolate, peanut butter and cream will make this dessert a summer favorite for years to come.

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Ingredients

Servings

2 packages instant Jell-o Vanilla Pudding Mix 3.4 ounces each
3 ½ cups whole milk
1 cup creamy peanut butter
12 ounces container frozen whipped topping thawed (Cool Whip or Truwhip)
14 ounces chocolate graham crackers
1 ½ cups Mini peanut butter cups halved (divided use)
16 ounces prepared chocolate frosting

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Instructions

In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes.
Beat in peanut butter until fully incorporated.
Using a rubber spatula, fold in the whipped topping until incorporated and no streaks remain.
Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
Sprinkle 3/4 cup halved mini peanut butter cups over the pudding mixture and gently press them down into the pudding mixture.
Top with another layer of graham crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Melt frosting in microwave for 25 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer.
Immediately sprinkle the remaining mini peanut butter cups onto the frosting.
Cover, and refrigerate for at least 8 hours before serving.