Chocolate Peanut Butter Eclair

Chocolate Peanut Butter Eclair

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  • Prep Time


  • Total Time


  • Servings



  • 1

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

  • 1-¾

    cups cold milk

  • ¼

    cup PLANTERS Creamy Peanut Butter

  • 1

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

  • 24

    HONEY MAID Honey Grahams

  • 1-½

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

  • 3

    Tbsp. butter


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.


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