This no-bake Chocolate Eclair Dessert has layers of graham crackers, peanut butter pudding, a sprinkling of mini chocolate chips, and a chocolate peanut butter frosting. It’s a chocolate + peanut butter lovers dream.
Whether you have a love for the classic eclair donut or you share my affinity for all things chocolate and peanut butter (hello peanut butter swirl brownies!), this no-bake peanut butter and chocolate eclair dessert is a no-brainer!
It’s made with layers of graham crackers, whipped peanut butter pudding, and chocolate chips, and then it’s all topped with a solid peanut butter and chocolate frosting.
You get all of the deliciousness of a traditional eclair without having to make, stuff, or dip any donuts!
Once chilled, it’s ready to slice and share with your friends and family. Similar to a chocolate lush, it’s one of those no-bake desserts that pairs well with everything from a chilled glass of milk to a cup of coffee. And I’m certain no one would refuse a scoop of ice cream on the side!
Why you’ll love this recipe
- All the flavors of a tasty eclair in a no-bake layered dessert.
- Just 20 minutes of prep time, and then you just wait for it to chill!
- It serves 15 people, depending on how generous your slices are.
- Everyone loves a quick and easy dessert recipe, perfect year-round.
Helpful Tools
- Offset Spatula: An offset spatula makes it easy to spread the frosting.
- Mixing Bowls: You’ll need a large and a medium bowl for this recipe.
- Whisk – You’ll need a whisk to bring the pudding together.
- 9 x 13 Baking Dish: I love that it has a lid for storing leftovers.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump
- Vanilla Pudding – One package of instant vanilla pudding.
- Milk – I use 2%. The higher the fat, the richer the consistency will be.
- Peanut Butter – Creamy peanut butter. I usually use Skippy Natural.
- Chocolate Chips – Use mini chocolate chips.
- Cool Whip – One container of whipped topping, thawed. I have a stabilized whipped cream recipe that works just as well without all the extra ingredients found in Cool Whip.
- Graham Crackers – You’ll need the whole box of graham crackers (about 45 crackers).
- Chocolate Frosting – One container of your favorite pre-made chocolate frosting.
How to make Chocolate Eclair Dessert
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: In a large bowl, whisk the instant pudding mix and 1 3/4 cups of milk until it is thick.
- Step Two: Add in 1/4 cup of the peanut butter and the rest of the milk. Whisk until fully combined. Then, fold in the whipped topping. Set that aside.
- Step Three: Layer the bottom of a 9 x 13 baking dish with Graham crackers, breaking them apart as necessary, to make sure they fit. Pour 1/3 of the pudding mixture on top, and sprinkle with mini chocolate chips. Repeat the layers until you are out of pudding and you end with a layer of Graham crackers.
- Step Four: Melt the frosting and peanut butter in a microwave safe bowl for about 15 seconds until softened. Stir to combine and pour it over the top layer of Graham crackers. Smooth it out with a spatula.
- Step Five: Transfer the chocolate and peanut butter eclair dessert into the fridge and allow it to chill for 8 hours until it is completely set.
- Plan ahead! This dessert needs to sit in the fridge for at least a few hours, even better overnight, so it’s best to make it the day before you serve it.
- If you prefer the original flavors, feel free to omit the peanut butter.
- You can also leave out the chocolate chips if you’d like. Or swap them with peanut butter chips or white chocolate chips.
- For a twist, substitute chocolate Graham crackers for the traditional ones.
- For clean slices, wipe the blade clean between each cut.
Leftovers
How to store leftovers
Keep leftover eclair lasagna stored in an airtight container in the fridge for up to 5 days.
Freezing Instructions
The longer it sits, the softer the Graham crackers get, so I don’t recommend freezing it. The good thing is, it’s so delicious, there won’t be any left to freeze!
FAQs
Will cook and serve pudding work instead of instant pudding?
Unfortunately, no. You’ll need to check to make sure you’re using instant pudding; otherwise, the dessert may not hold up.
Can I use a different type of frosting?
Yes you can. You could make a chocolate ganache, use peanut butter frosting, or top the last layers of fraham crackers with even more whipped topping and chocolate sauce.
Need more no bake treats? Try these:
- Chocolate Chip Oreo Bon Bons
- No Bake Chocolate Lush
- No Bake Cheesecake Squares
- Sand Pudding
- Slow Cooker Copycat Avalanche Cookies
Click here to view my entire collection of dessert recipes.
No Bake Chocolate Peanut Butter Eclair Dessert
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Chocolate Eclair Dessert
Ingredients
- 5.1 ounce instant vanilla pudding
- 2 cups milk divided
- ½ cup peanut butter divided
- ¼ cup mini chocolate chips
- 8 ounce whipped topping like Cool Whip
- 45 graham crackers whole box
- 16 ounces chocolate frosting
Instructions
- In a large bowl, pour in 1 3/4 cup milk then whisk in the instant pudding for about 2 minutes, until well blended. It will be thick.5.1 ounce instant vanilla pudding, 2 cups milk
- Add in 1/4 cup peanut butter and 1/4 cup milk. Gently whisk until fully combined.1/2 cup peanut butter
- Gently stir in the thawed whipped topping. Set aside.8 ounce whipped topping
- In a 9 x 13 baking dish, layer graham crackers along the bottom until it’s fully covered, breaking them when necessary.45 graham crackers
- Pour 1/3 of the pudding mixture on top of the graham crackers.
- Sprinkle the mini chocolate chips on top. Repeat your layers ending with graham crackers. There should be 3 layers of graham crackers total.1/4 cup mini chocolate chips
- In a medium microwave safe bowl, add in the chocolate frosting and 1/4 cup peanut butter. Microwave for approximately 15 seconds until slightly melty so you can stir and fully combine.16 ounces chocolate frosting
- Pour over the top of the graham crackers, smoothing with a spatula.
- Refrigerate for at least 8 hours before serving.
Notes
- Make ahead—needs several hours in the fridge, ideally overnight.
- For a classic version, skip the peanut butter.
- Chocolate chips are optional—swap with peanut butter or white chocolate chips if desired.
- Try chocolate Graham crackers for a fun variation.
- For neat slices, wipe the knife clean between cuts.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Not freezer-friendly—crackers get too soft.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published September 8, 2015
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Easy to make taste is delicious. My family loved it
Thanks, Maria!