Easy Peanut Butter Chocolate Eclair Dessert Recipes

SMART-CHOICE EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT

Steps:

• 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 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.

EASY PEANUT BUTTER & CHOCOLATE ÉCLAIR DESSERT

Steps:

• 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.

EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT

Steps:

• 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.

EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT

Steps:

• Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
• Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
• Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
• Refrigerate at least 8 hours. Store in fridge.

EASY ECLAIR DESSERT

Steps:

• Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
• Combine pudding mixes and milk in large bowl; fold into whipped topping.
• Spread pudding mixture over the graham crackers.
• Top with another layer of crackers.
• Spread frosting over the crackers.
• Cover and refrigerate.
• Dessert is best made 2-3 days ahead of time.

PEANUT BUTTER CHOCOLATE DESSERT

Steps:

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.