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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

lesstress

posted:4/23/2009

I made this recipe today and have not eaten it yet, but I did find out that 6 squares of bakers chocolate were not enough. Next time I would use more. It didn't cover the top so I had to make 2 more. After eating it tonight, I will review the taste of it. I am going to cover it tight as one of the reviewers said it made it come out better.

barbiepooh1

posted:3/7/2009

Disappears fast. Like others said, it can be hard to cut. I didn't have Baker's chocolate, so substituted with 10 oz semi-sweet chocolate chips + 5 TBL butter. I might try the chocolate mixture over first layer of grahams unless I use the chocolate frosting as others suggested the next time I make this.

shannon2176

posted:2/21/2009

i LOVE this!! ive made this a few times and had problems with the frosting cracking when trying to cut it. this last time when i made it i put it into a 9x13 dish with an air tight lid. i had NO problems at all cutting it, smooth lines every time. i think that made all the difference. also when i make this i use chocolate pudding instead and omit the peanut butter. LOVE IT!!

a cook

posted:2/20/2009

so good I couldn't stop eating it!

a cook

posted:1/2/2009

I've made this recipe twice over the holidays because it's so easy and a crowd pleaser!!

amenheer2001

posted:12/29/2008

This is rich

polar_098

posted:12/27/2008

This was great & a hit at Xmas! I made it in a smaller pan, as recommended by others & it was perfect! Also, I used frosting w/ butter instead of bakers squares and it was easy to cut w/ a warmed knife.

a cook

posted:12/26/2008

This was a big hit at a family party! Everyone loved the peanut butter version of the regular eclair cake. I would recommend making extra pudding to serve along with it. Everyone was scraping the pan to get extra pudding.

ltfdfitz

posted:12/25/2008

When I decided to make this, I tried a box of banana cream pudding and took it to Christmas dinner. The family loved it and wanted the recipe!

a cook

posted:12/1/2008

I can't count how many times I've made this recipe since this summer. It's so good it has been requested over and over again. One of my favorites and very easy to make. Even better the second day.