Easy Peanut Butter & Chocolate Eclair Dessert

Sarah Carlson


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


★★★★★ 2 votes

Makes 24 servings, 1 piece each
30 Min


  • 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
  • 24
    graham crackers
  • 6
    squares bakers semi-sweet baking chocolate
  • 3 Tbsp

How to Make Easy Peanut Butter & Chocolate Eclair Dessert


  1. 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.
  2. 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.
  3. Refrigerate at least 8 hours. Store in refrigerator.

    Variation: Prepare as directed, omitting the peanut butter.

Printable Recipe Card

About Easy Peanut Butter & Chocolate Eclair Dessert

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

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