How to Make No-Bake Chocolate Peanut Butter Eclair Cake | Jason Smith

chocolate pudding mix

🥗Healthier: cocoa powder + cornstarch + sweetener

💰Cheaper: instant chocolate pudding

Cocoa powder + cornstarch can reduce sugar and calories.

whipped topping

🥗Healthier: homemade whipped cream

💰Cheaper: cool whip

Homemade whipped cream can be lighter and fresher.

chocolate frosting

🥗Healthier: dark chocolate ganache

💰Cheaper: store-bought chocolate icing

Dark chocolate ganache can enhance flavor without added sugars.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt can lower calories while maintaining creaminess.

In a large bowl, combine 1 cup peanut butter, 8 oz cream cheese, and 1 cup half and half. Mix until well combined.

Add 1 cup whipped cream to the mixture and mix again until smooth.

Take a 9x13 inch dish and layer the bottom with Graham crackers.

Spread half of the peanut butter mixture over the Graham crackers in the dish.

Add another layer of Graham crackers on top of the peanut butter mixture.

Spread the remaining peanut butter mixture over the second layer of Graham crackers.

Top with more Graham crackers to create a third layer.

Microwave 1 can of chocolate frosting for a few minutes until it is pourable, then pour it over the top layer of Graham crackers and smooth it out.

Chop dry roasted peanuts and sprinkle them on top for added crunch.

Refrigerate for at least 3 hours to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens