If you love the legendary combination of peanut butter, banana, and chocolate, this Elvis Eclair Cake is about to become your new favorite no-bake dessert. Inspired by the King's most iconic flavor pairing, this layered icebox cake combines creamy vanilla pudding, whiskey-dipped Nutter Butter cookies, ripe bananas, graham crackers, and a rich homemade chocolate icing for a dessert that's equal parts nostalgic and unforgettable.
Featured in Stand By Your Pan—The Foyer's July Cookbook Club pick—this recipe is playful, indulgent, and surprisingly easy to make. It's the kind of dessert that steals the show at potlucks, cookouts, birthdays, and family gatherings.
Why You'll Love This Elvis Eclair Cake
- A fun twist on classic no-bake éclair cake.
- The iconic Elvis combination of peanut butter, banana, and chocolate.
- Rich homemade chocolate icing takes it over the top.
- Made ahead, making it perfect for entertaining.
- Crowd-pleasing and easy enough for any occasion.
Elvis Eclair Cake Recipe
Makes: 8–10 servings
Cake
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 3 cups half-and-half
- Graham crackers (1 sleeve, or as needed)
- 2 cups whipped topping (such as Cool Whip)
- ¼ cup Skrewball Peanut Butter Whiskey
- 16 Nutter Butter cookies
- 2 ripe bananas, sliced
Chocolate Icing
- ½ cup salted butter
- 8 large marshmallows
- Scant ½ cup whole milk
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
Instructions
- Whisk together the vanilla pudding mix and half-and-half. Let stand for 5–10 minutes until thickened.
- Line the bottom of a 9 x 13-inch baking dish with half of the graham crackers.
- Fold the whipped topping into the pudding mixture. Spread half over the graham crackers.
- Quickly dip each Nutter Butter into the peanut butter whiskey and arrange over the pudding.
- Add the sliced bananas, then spread on the remaining pudding mixture.
- Top with the remaining graham crackers.
- To make the icing, melt the butter and marshmallows with the milk over medium-low heat. Remove from the heat. Whisk together the powdered sugar and cocoa, then gradually whisk into the butter mixture until smooth. Stir in the vanilla.
- Pour the icing over the graham crackers and spread evenly.
- Refrigerate uncovered for at least 4 hours, preferably overnight. Serve chilled.
Why Stand By Your Pan Is Our July Cookbook Club Pick
If your favorite cookbooks are the ones with flour-smudged pages and recipes everyone requests, Stand By Your Pan belongs on your shelf.
This month's Cookbook Club selection is packed with approachable Southern comfort food, nostalgic desserts, and clever twists on familiar favorites. Every recipe feels like it comes with a story—and plenty of personality.
Whether you're baking Cinnamon Apple Beer Bread, serving Potato Chip Pork Chops, mixing up Watergate Salad, or layering this unforgettable Elvis Eclair Cake, Stand By Your Pan proves that great food doesn't have to be complicated to be memorable.
Join The Foyer's July Cookbook Club
Every month, The Foyer spotlights a cookbook we can't stop recommending—and this July, Stand By Your Pan takes center stage.
Cook along with us, discover recipes you'll actually make again, and bring a little more joy (and a lot more flavor) to your kitchen.