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Easy Peanut Butter & Chocolate Eclair Dessert

Easy Peanut Butter & Chocolate Eclair Dessert recipe
photo by:kraft
Creamy, crunchy layers of peanut butter, graham crackers and rich chocolate make this easy pan éclair a uniquely delicious addition to the dessert table.
time
prep:
30 min
total:
8 hr 30 min
servings
total:
24 servings
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posted:
6/27/2013
This is even better the second day! I made it for our new neighborsand a new moms! Everyone loved it. I used canned frosting for the top. I melted it in the microwave first.
posted:
6/18/2013
The chocolate topping was awful. Way too thick and chalky. I would suggest buying or making your chocolate icing. Otherwise this was very good!!
posted:
12/12/2012
Sugar free pudding and Cool Whip make this a dessert my diabetic husband can enjoy.
posted:
12/11/2012
Good lord, I love this dessert. It is easy, and delicious. I have made it many times, and it is always a big hit. Great for potlucks too since it is easy to transport in a foil pan, and leave the pan :)
posted:
10/25/2012
love this recipe I rate it a-10 at tops.
posted:
7/21/2012
Love this! Equally good (but different) with the pb omitted. Make sure to refrigerate for at least 8 hours so that the graham crackers can soften. They're supposed to be soft! I always top mine with a can of chocolate frosting. Either stir a couple of tablespoons of milk into it, or warm in the microwave to make it easier to top the dessert with. Don't skip this one!
posted:
7/10/2012
I reviewed this recipe back in 2008 - still a favorite, but it's better with the Kraft frosting recipe for "best ever chocolate cake", which is just chocolate squares melted in the microwave with a tub of Cool Whip. It's delicious and doesn't harden like the chocolate and butter. Also, the graham crackers are meant to soften - it's an eclair recipe! Better after refrigerated a day.
posted:
6/27/2012
Definitely a delicious combination. The filling could easily be eating on its own. The chocolate was a bit hard for my taste, so I may try to make some of the suggested adjustments the next time I make this. Cutting is much easier when you rinse the knife in hot water between each cut.
posted:
6/22/2012
Delicious and easy. Per other's recommendations I doubled the pudding, milk and peanut butter and made 3 layers instead of 2. The ratio was perfect! For the topping I used heavy cream instead of butter and made a ganache. I cooled it a bit before spreading. It was the perfect consistency and stayed soft but not sticky for cutting.
posted:
9/29/2011
So easy and delicious! I did double the pudding and whipped cream to make it more creamy. And, instead of the Bakers chocolate, I just used a can of chocolate frosting. Everyone wanted the recipe!!!
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