No-Bake Peanut Butter Éclair Cake: A Creamy, Dreamy Dessert Delight
Get ready to fall in love with this indulgent, no-bake peanut butter éclair cake! With layers of creamy peanut butter pudding, light whipped topping, and crunchy whole wheat chocolate chip cookies, all finished with a luscious chocolate frosting, this chilled dessert gets better the longer it sits in the fridge. It’s nearly impossible to wait—but so worth it.
✨ Ingredients You’ll Need:
1 box (14.4 oz) whole wheat chocolate chip cookies
2 boxes (3.25 oz each) instant vanilla pudding mix
1 cup creamy peanut butter
3½ cups cold milk
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 can (16 oz) chocolate frosting
🍰 Step-by-Step Directions:
1. Prepare the Pan
Lightly spray a 9×13-inch dish with non-stick cooking spray.
2. Make the Creamy Filling
In a large mixing bowl, beat together the pudding mix, milk, and peanut butter for about 2 minutes until smooth and thickened. Gently fold in the thawed whipped topping.
3. Start Layering
Arrange a layer of whole cookies to cover the bottom of the dish.
Spread half of the pudding mixture over the cookies.
Add another layer of cookies, followed by the rest of the pudding mixture.
Top with a final cookie layer.
4. Frost the Top
Microwave the chocolate frosting (with the lid and foil removed) for about 1 minute until pourable. Spread evenly over the top cookie layer.
5. Chill to Perfection
Refrigerate the cake for at least 12 hours, or overnight for best results. The longer it chills, the more the flavors soak in and soften the cookie layers into a cake-like texture.
🌀 Optional Variations:
Chocolate-Vanilla Combo: Replace one box of vanilla pudding with chocolate for a richer flavor.
Cookie Swap: Don’t have chocolate chip cookies? Graham crackers or crushed Oreos work just as well.
Nutty Alternatives: Try almond butter or cashew butter instead of peanut butter for a different twist.
Add Fruit: Layer in sliced bananas or strawberries for a refreshing fruity element.
💡 Tips for Success:
Patience Pays Off: For best texture, let the cake chill a full 24 hours before serving.
Clean Slices: Dip your knife in warm water before cutting for neat squares.
Fancy Toppings: Garnish with crushed peanuts, chocolate curls, or even a drizzle of melted peanut butter.
🧊 Storage Suggestions:
Fridge: Keep covered in the fridge for up to 5 days.
Freezer: Want to save some for later? Wrap individual slices tightly and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Whether you’re serving a crowd or treating yourself, this No-Bake Peanut Butter Éclair Cake is a fuss-free, flavor-packed favorite that’s bound to disappear fast!