Sunday, September 22, 2013

Peanut Butter Eclair Cake

Hello all!  It is Secret Recipe Club time once again.  Its been so fun poking around my assigned blog this month!  Melissa's Cuisine is a fantastic site!  Even though I'm almost old enough to be Melissa's mother, we are kindred spirits food-wise.  We seem to have very similar tastes and I found so many yummy recipes that it was really hard to choose what to post today.  In fact, I prepared an entire meal from her blog one night then let my kiddos decide what I posted.  I tried the Roasted Pork Loin, which was delish, the Cucumber Tomato Salad, also yummy, Garlic Mashed Potatoes and the Peanut Butter Eclair Cake.  All the recipes were really good, and it really shouldn't have surprised me that my kiddos picked the dessert as their favorite.

This was a really great twist on regular eclair cake.  The addition of peanut butter was genius and made it so much more memorable than plain old pudding ever could. It was a flavor you just didn't expect when you bit into it.  I also love that it didn't heat up my kitchen.  We are still in the grips of summer so this dessert was the perfect treat on a warm evening.

Peanut Butter Eclair Cake
Serves about 12

1 box  graham crackers
2 (3-1/4 ounce) boxes vanilla instant pudding
1 cup peanut butter
3-1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 (12 oz.) bag semi-sweet chocolate chips
1/2 cup heavy whipping cream

Line the bottom of a 9x13" pan with whole graham crackers.   In bowl of your stand mixer, mix pudding, milk and peanut butter. Beat at medium speed for 2 minutes.  Fold in whipped topping.

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

In the microwave or in a pan over medium low heat, melt the chocolate chips and cream together.  Whisk until smooth and silky then pour over the top of the graham crackers.

Refrigerate for at least 12 hours before serving (We couldn't wait that long to taste it, 6 hours is good too). 



  1. Hi! I am new to group C and am enjoying doing the rounds this morning! What an interesting recipe you made for SRC and it looks DIVINE too! Karen

  2. Another PB and Chocolate recipe, now I have me serious craving. I was surprised at how simple this looks to make can't blame you for not being able to wait the 12 hours...

  3. I love the regular eclair cake , but this is a nice change up!

  4. Oh my! This looks and sounds absolutely wonderful. I love eclairs so this is calling my name. I had you this month and made your Fantasy Bars. OMG! They are (or should I say were) amazing. I will definitely be making these over and over.

  5. Great choice - love how quick and easy it is!

  6. Well, I just started a Peanut Butter & Chocolate pin board so you can imagine how much something like this appeals to me!

  7. Wow! Eclair and peanut butter? Yes please. Great choice!
    Chris (

  8. Nothing goes better than chocolate and peanut butter. These are a stunning dessert. Glad to be part of group C in SRC with you.

  9. Adding peanut butter is always a genius idea- love this updated eclair cake!

  10. Doesn't PB make everything better. This looks soooo good.



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