Easy Peanut Butter & Chocolate Eclair Dessert

READY IN: 8hrs 20mins
Recipe by Jennygal

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

Top Review by flower7

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!

Ingredients Nutrition

  • 1 34 cups cold milk
  • 1 (106 g) package instant vanilla pudding
  • 14 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. 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. 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. 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. Refrigerate at least 8 hours. Store in fridge.

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