Easy Peanut Butter & Chocolate Eclair Dessert

"From the latest Kraft magazine. I havent tried it but it looks and sounds delicious."
Easy Peanut Butter & Chocolate Eclair Dessert created by flower7
Ready In:
8hrs 20mins


  • 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


  • 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.
  • 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.
  • Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
  • Refrigerate at least 8 hours. Store in fridge.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes



Join The Conversation

sort by:
  1. KitchenClutter
    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!
  2. debcurlydog
    Being a diabetic, I use sugar free pudding, whipped topping and frosting. Same great taste without a lot of sugar!
  3. flower7
    Easy Peanut Butter & Chocolate Eclair Dessert Created by flower7
  4. 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!
  5. Jennygal
    From the latest Kraft magazine. I havent tried it but it looks and sounds delicious.

Find More Recipes