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No-Bake Peanut Butter Eclair Cake


No-Bake Peanut Butter Eclair Cake

No-Bake Peanut Butter Eclair Cake: Peanut butter pudding, chilled milkshake and whole wheat chocolate chip cookies, layered and topped with chocolate frosting. The longer it stays in the

fridge, the better it gets; It’s VERY hard to wait to eat it. So good. People are going crazy for this easy dessert recipe!


9×13-inch cake pan





• 1 (14.4-ounce box Whole Wheat Chocolate Cookies

• 2 boxes (3¼ oz) Vanilla Instant Pudding

• 1 cup peanut butter

• 3½ cups milk

• 1 container (8 oz) Cool Whip, thawed


• 1 (16-oz ) Can of Chocolate Frosting

No-Bake Peanut Butter Eclair Cake new york times recipes

How to Make an Unbaked Peanut Butter Eclair Cake


Spray the bottom of a 9×13 pan with cooking spray.

Line the bottom of the pan with whole graham crackers.


In the bowl of an electric mixer, combine pudding with milk and peanut butter; Beat at medium speed for 2 minutes. Add the whipped topping.

Pour half of the pudding mixture over the graham crackers.Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture over the

top and top with another layer of graham crackers.

Heat the prepared icing container, uncovered, in the microwave for 1 minute. Pour over the cake. Refrigerate for at least 12 hours before serving.

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