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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What You Need

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4

cups cold milk

1/4

cup PLANTERS Creamy Peanut Butter

tub (8 oz.) COOL WHIP Whipped Topping, thawed

HONEY MAID Honey Grahams

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

Tbsp. butter

Make It

BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

REFRIGERATE 8 hours.

Kraft Kitchens Tips

How to Easily Cut Dessert into Serving Pieces

To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade.

Variation

Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.

Easy Chocolate Eclair Dessert

Prepare as directed, omitting the peanut butter.

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a cook

posted:4/1/2008

Loved this!! Its easy to fix in the day and have after dinner I used chips instead of bakers chocolate and it worked great. It's a huge hit with the family. Without a doubt its going to be a fav at our home from now on!!!!!!

LAMBARKA

posted:4/1/2008

Its delicius!!! and mi nephew were so happy eating it!!! Was a success!!!

cntryluvingal

posted:4/1/2008

Mine turned out looking nothing what is pictured, but I was tasting as i went along and cant wait till it sets up, (my daughter and i made it together).

a cook

posted:3/31/2008

I have to agree with a lot of the other reviews. The chocolate was just too hard, & cutting it make for "squishy" servings. IF I make this again, I'll use a tub of whipped or regular frosting, and double all other ingredients for thicker layers.

spencekl

posted:3/31/2008

Delicious! I followed the recipe and the only thing I would do suggest is adding more chocolate. I ended up using 8 pieces of chocolate instead of 6. Maybe using chips next time or just a few more squares. It was really yummy! Adding chocolate syrup to your cut piece of cake makes it even better!

a cook

posted:3/31/2008

I didn't have problems with the chocolate being hard. I used MILK chocolate chips instead (avg size bag). I melted it in a pot and put in about 1/4 cup of milk to easily stir. After sitting in the fridge the whole night, the chocolate was firm, but soft enough to cut through.

a cook

posted:3/31/2008

My mom and I have made this recipe for years, but we have always substituted regular chocolate fudge frosting from a tub. Works much better, less work, and tastes great!

animlgrl

posted:3/30/2008

I didn't have any problems with the chocolate being too hard. I used half chocolate bars, and half chips. I could have eaten the peanut butter mix straight out of the bowl. I think I will skip the graham cracker layer just below the chocolate, and see how it works without it.

monikat35

posted:3/30/2008

My mom has been making this for years, one of our family favorites. She puts cool whip on the top instead of the chocolate mixture, and then sprinkles chocolate shavings on the top layer of coolwhip.

iahawk89

posted:3/30/2008

I would add a couple of tsps. of corn syrup and melted butter to the frosting. That should help to keep it soft enough to cut easily.