Peanut Butter Cup Eclair Cake

Peanut Butter Cup Eclair Cake is an easy dessert recipe with a pastry crust topped with creamy peanut butter pudding, whipped cream and Reese’s Peanut Butter Cups!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 251kcal

Author Tonia Larson

Ingredients

1 cup water
½ cup butter
1 cup flour
4 large eggs
(2) 3.4 ounce instant vanilla pudding
1 cup peanut butter
3 cups milk
4 cups whipped cream
2 cups chopped Reese's peanut butter cups
2 tablespoon chocolate syrup

Instructions

Preheat the oven to 350˚F.
In a medium saucepan, bring the water and butter to a rolling boil.
Beat in flour with a wooden spoon, over low heat for about 1 minute, until a ball forms.
Remove from heat and beat in all of the eggs at once. Continue beating until smooth.
Spread the dough into a greased jelly roll pan and bake at 350˚F for 15-20 minutes.
Using a mixer, beat together the peanut butter, milk and vanilla pudding until smooth and creamy.
Spread over the cooled eclair crust, pressing down the puffed up areas of the pastry.
Top with whipped cream.
Drizzle with chocolate sauce and sprinkle on chopped peanut butter cups before serving.
Store in the refrigerator.

Nutrition