Easy Peanut Butter & Chocolate Eclair Dessert

Sarah Carlson Recipe

By Sarah Carlson Blondie_B

This delectable, chocolatey dessert stores well and travels easily when prepared in a disposable foil pan or food storage container.

Recipe Rating:
 2 Ratings
Makes 24 servings, 1 piece each
Prep Time:


1 3/4 c
cold milk
1 pkg
(4 serving size) jell-o vanilla instant pudding
1/4 c
creamy peanut butter
1 pkg
(8oz.) cool whip, thawed
graham crackers
squares bakers semi-sweet baking chocolate
3 Tbsp
Find more recipes at goboldwithbutter.com
Janet Tharpe

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Directions Step-By-Step

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Gently stir in whipped topping. Layer one third of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter in microwavable bowl on HIGH 2 min. stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.
Refrigerate at least 8 hours. Store in refrigerator.

Variation: Prepare as directed, omitting the peanut butter.

About this Recipe

Course/Dish: Puddings, Chocolate
Other Tag: Quick & Easy

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