SMART-CHOICE EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT
Here's a dessert that only looks complicated. This easy-to-make eclair treat is made with vanilla pudding, peanut butter, chocolate and graham crackers.
Provided by My Food and Family
Categories Home
Time 8h30m
Yield 24 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT
This delectable, chocolatey dessert stores well and travels easily when prepared in a disposable foil pan or food storage container.
Provided by Sarah Carlson
Categories Puddings
Time 30m
Number Of Ingredients 7
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
Make and share this Easy Peanut Butter & Chocolate Eclair Dessert recipe from Food.com.
Provided by Jennygal
Categories Dessert
Time 8h20m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 5.3, Cholesterol 6.3, Sodium 225.7, Carbohydrate 32.3, Fiber 1.3, Sugar 18.6, Protein 3.5
LOW FAT CHOCOLATE PEANUT BUTTER DESSERT
In going through my recipe box I found this one, done in my husband's handwriting. They sound like a good alternative lower fat dessert. There is no serving size given so serving size is approximate. Cook time is set time.
Provided by ladypit
Categories Dessert
Time 1h8m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the 2 tablespoons milk into the peanut butter.
- Stir in the coolwhip.
- Pour the 2 cups milk into a bowl.
- Add the pudding mix and whisk them together for 1-2 minutes.
- Fold the coolwhip mixture into the milk and pudding.
- Spoon it into dessert glasses and chill for 1 hour.
Nutrition Facts : Calories 67, Fat 2.9, SaturatedFat 0.6, Cholesterol 1.7, Sodium 77.2, Carbohydrate 6, Fiber 0.4, Sugar 0.5, Protein 4.7
EASY ECLAIR DESSERT
An adaptation of a TOH recipe that is as easy as can be. Nice when you need to bring a sweet treat but do not have time the night before, b/c this is best made and refrigerated 2-3 days ahead of time. If you like less pudding, then use 2 packages of pudding and 3 1/2 cups milk. Enjoy!
Provided by WiGal
Categories Dessert
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 416.3, Fat 13.4, SaturatedFat 5.4, Cholesterol 17.4, Sodium 619.8, Carbohydrate 69.2, Fiber 0.9, Sugar 51.6, Protein 6.6
PEANUT BUTTER CHOCOLATE DESSERT
The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! -Debbie Price, LaRue, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365 calories, Fat 20g fat (11g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CHOCOLATE DESSERT
Make and share this Peanut Butter Chocolate Dessert recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
- Pour crumbs into a bowl; add butter and toss to coat.
- Press crumb mixture into the bottom of an ungreased 9-inch square dish.
- In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
- Fold in half of the Cool Whip.
- Spread over crust.
- Sprinkle with chopped peanut butter cups.
- In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
- Fold in the rest of the Cool whip.
- Spread over the peanut butter cups.
- Crush the remaining cookies and sprinkle over the top.
- Cover and chill for at least 3 hours.
Nutrition Facts : Calories 497.9, Fat 32.4, SaturatedFat 18.9, Cholesterol 35.1, Sodium 252.6, Carbohydrate 48.7, Fiber 1.6, Sugar 39.7, Protein 7.3
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