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:12/12/2012

Sugar free pudding and Cool Whip make this a dessert my diabetic husband can enjoy.

hansena2206

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 :)

a cook

posted:10/25/2012

love this recipe I rate it a-10 at tops.

renhoward

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!

roscoe21

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.

snjones520

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.

nyerlando

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.

meegw

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!!!

Roberta39

posted:8/13/2011

I would make this recipe again ONLY if the chocolate topping was changed. I have made this twice and the eclair part is delicious; however, the chocolate hardens much to much. Today,I made it for a potluck and ended up leaving it at home because of the mess that was made when I attempted to cut into serving pieces. Perhaps Kraft could revise the topping?

paulabelknap

posted:5/18/2011

I give it 4 stars as written, 5 with my changes. I double the pudding to make thicker layers. And for those who have trouble with the top making it hard to cut. I had that problem the first time I made it too, so the second time I used a can of chocolate frosting that I microwaved until thin enough to spread easily. It was much quicker, cut better and tasted better!