This dessert is the perfect marriage of creamy vanilla pudding, airy whipped topping, silky peanut butter, layers of tender graham crackers, and a luxurious that ties everything together with a glossy finish. Every bite tastes like a cross between a classic French éclair and a rich peanut butter pie — cool, creamy, decadent, and unforgettable.

What makes this recipe extraordinary is its simplicity. No oven. No complicated steps. No pastry bags.
Just layers of flavor that magically transform in the refrigerator into a dessert that slices beautifully and melts in your mouth.

1. Graham Crackers – The Essential Structure

You’ll need 14 ounces of graham crackers (around 12–15 sheets).
These crackers act as the “cake” portion of your éclair layers, transforming from crisp to delightfully soft as they absorb moisture from the cream filling. Instead of getting soggy, they turn into a tender, pastry-like layer that mimics the texture of real éclairs.

The subtle honey flavor of the graham crackers pairs beautifully with the vanilla pudding and the peanut butter glaze, ensuring each layer contributes something meaningful.

2. Instant Vanilla Pudding Mix – The Creamy Center

One (3.75 oz) box of instant vanilla pudding mix is responsible for creating the silky custard-like filling.
When whisked with 2 cups of cold milk, it thickens into a smooth, velvety texture reminiscent of pastry cream in classic éclairs.

It creates richness without heaviness and stabilizes the filling so the cake slices beautifully.

3. Whipped Topping – The Lightness Factor

An 8-oz tub of whipped topping (like Cool Whip) is folded into the pudding to create a light, cloud-like cream. This adds volume, balance, and a dreamy melt-in-your-mouth texture.

4. Peanut Butter – The Flavor Star

A full cup of peanut butter makes this dessert unforgettable.
It adds:

• depth and richness
• silky smoothness
• a perfect salty-sweet balance

Creamy peanut butter works best for a smooth filling, but crunchy peanut butter adds delightful texture if you prefer some bite in every layer.

5. Chocolate + Peanut Butter Glaze

The signature “éclair” finish comes from mixing:

• 1/2 cup chocolate chips
• 2 tbsp peanut butter
• 2–3 tbsp milk (for thinning)
• 2 tbsp butter (for gloss)

This glaze hardens slightly in the fridge but stays soft enough to cut, creating that perfect shiny eclair-style top.

Step 1: Prepare Your Pan

Use a 9×13-inch baking dish.
Lightly grease it or line with parchment paper if you want super clean slice removal.

Step 2: Make the Vanilla Cream Filling

1. Whisk together vanilla pudding mix and cold milk.
2. Let it thicken for 1–2 minutes.
3. Fold in the whipped topping until smooth and creamy.

Step 3: Layer the Graham Crackers

Create your first layer by laying graham crackers on the bottom. Break pieces to fill gaps so the entire base is covered.

Step 4: Add the Cream Filling

Spread half of your pudding mixture over the first layer of crackers. Smooth with a spatula.

Step 5: Second Layer of Crackers

Add another full layer of graham crackers, pressing gently so everything settles evenly.

Step 6: Add Remaining Filling

Spread the remaining pudding mixture on top and smooth it again.

Step 7: Final Graham Cracker Layer

Top with the last layer of graham crackers. This final layer becomes the “pastry top” for your éclair cake.

Step 8: Make the Peanut Butter Chocolate Glaze

1. Melt chocolate chips and butter in the microwave in 30-second intervals.
2. Stir until smooth.
3. Add the peanut butter and milk until you reach a pourable consistency.
4. Whisk until glossy and creamy.

Step 9: Pour, Spread & Chill

Pour the glaze over the top layer of graham crackers.
Spread evenly to coat completely — this recreates the shiny top of a classic éclair.

Refrigerate for **at least 6 hours**, but overnight is BEST for the most authentic “eclair” texture.

• Softened graham crackers = pastry-like layers
• Whipped pudding filling = creamy without being heavy
• Peanut butter = richness + depth
• Chocolate glaze = the elegant finishing touch

It’s shockingly easy but tastes like you spent hours in the kitchen.

• Chill overnight for best results — the layers need time to meld.
• Use cold milk for the pudding so it thickens correctly.
• Break graham crackers strategically so each layer is fully covered.
• Don’t skip the glaze — it completes the éclair experience.
• For a firmer cake, freeze for 30 minutes before slicing.

1. Chocolate Peanut Butter Éclair Cake

Use chocolate pudding instead of vanilla.

2. Peanut Butter Banana Éclair Cake

Add thin slices of banana between layers.

3. Salted Caramel Éclair Cake

Drizzle salted caramel into the cream layers.

4. Crunchy Éclair Cake

Use crunchy peanut butter or add crushed peanuts.

• Serve chilled with a cold glass of milk.
• Add whipped cream on the side.
• Top with mini chocolate chips or peanut butter drizzle.
• Garnish with chopped peanuts for crunch.

With its flawless layers, irresistible peanut butter center, and decadent chocolate topping, this dessert stands tall among no-bake classics — and with the powerhouse combination of peanut butter and chocolate, it’s almost guaranteed to become a household favorite.

Create it. Share it. Enjoy every creamy bite.