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    You are in: Home / Recipes / Easy Peanut Butter & Chocolate Eclair Dessert Recipe
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    Easy Peanut Butter & Chocolate Eclair Dessert

    Easy Peanut Butter & Chocolate Eclair Dessert. Photo by flower7

    1/1 Photo of Easy Peanut Butter & Chocolate Eclair Dessert

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Jennygal's Note:

    From the latest Kraft magazine. I havent tried it but it looks and sounds delicious.

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    Ingredients:

    Serves: 24

    Yield:

    squares

    Units: US | Metric

    • 1 3/4 cups cold milk
    • 1 (106 g) package instant vanilla pudding
    • 1/4 cup smooth peanut butter
    • 3 cups thawed Cool Whip
    • 45 graham wafers (enough to fix a 9x13 pan)
    • 6 ounces semi-sweet chocolate baking squares
    • 3 tablespoons butter

    Directions:

    1. 1
      Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
    2. 2
      Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
    3. 3
      Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
    4. 4
      Refrigerate at least 8 hours. Store in fridge.

    Ratings & Reviews:

    • on June 21, 2008

      55

      Oh my! This is dangerously delicious - because I'm in danger of eating it all myself in one sitting! LOL I used chocolate chips rather than bakers chocolate but otherwise followed the ingredients. It took all but about 4 whole crackers from a 408g box. I was concerned about how well the peanut butter would mix into the already prepared pudding so I whisked the p.b. into the milk then made the pudding and this worked excellently. Also, I know all microwaves are different but mine only took about 45 seconds to melt the chocolate & butter, though chips may melt quicker than squares so that could be the difference. Oh, also, 3 cups of Cool Whip is an 8 oz container. I used fat free Cool Whip, skim milk and reduced fat crackers but it was still quite rich and delicious. A tip for cutting this dessert - the chocolate gets pretty hard on top but if you use a flat metal spatula & run hot water over it to warm it up, with gentle pressure, it cuts through the chocolate fairly well; though I think I will use chocolate frosting next time for easier cutting. Thanks for the recipe Jennygal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2013

      55

      I still have some in the fridge from several days ago and it tastes even better. The crackers are like super thin layers of sponge cake and the flavors from the puddings and cool whip are blended perfectly. Up until now, (I am a bit of an ingredient snob) I never thought I could get excited over over cool-whip and instant pudding, but this is one of the best desserts I have made for my family-period. Thanks SO much for posting Jennygal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2011

      Being a diabetic, I use sugar free pudding, whipped topping and frosting. Same great taste without a lot of sugar!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easy Peanut Butter & Chocolate Eclair Dessert

    Serving Size: 1 (69 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 231.5
     
    Calories from Fat 95
    41%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.3 g
    26%
    Cholesterol 6.3 mg
    2%
    Sodium 225.7 mg
    9%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 18.5 g
    74%
    Protein 3.5 g
    7%

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