Peanut Butter Chocolate Eclair Cake

Flip it!

I finally managed to make this easy dessert a few days ago. I put in my own touch as I didn’t have cool whip but realized it was just as good without it. Also can frosting isn’t sold here and I was too lazy to try to find a recipe, so I made my own by mixiing chocolate instant pudding with 1 cup milk, 3 TBSP butter and 1/2 cup light brown sugar. We loved this delicious dessert, especially by my son who could live on peanut butter!

Everyone loves this easy dessert and I’m asked to make it often! Sometimes, for a small dinner gathering, I make it in a 8 x 8 dish and scale the recipe to 12, except keeping the frosting at the full can size.

Always a hit….I used 2 boxes of French vanilla pudding and lite whipped topping. I really think that you can get away with an 8oz. container of whipped topping vs. the 16oz. It makes a lot of filling….I think I made 3 layers of everything and filled a 9×13 pan to the brim with the chocolate icing included. Make this one the night before serving…it is the best because the graham crackers get kinda mushy and soft with the pudding. So good….defianately kiddo and parent approved.

I make this often. I add one 8oz cream cheese (soften) to the pudding mixture and once it’s all together, freeze it overnight. Set it in the fridge the morning of the night you plan to serve it it will be just right when ready to serve. It won’t be soggy.

Have made this several times. I use one large & one small box of pudding, and only half (8oz) of the whipped cream the recipe calls for. I brush each of the graham layers with milk. Make sure not to layer the pudding/whip cream layer too thick! I’ve made this mistake & it gets to be too much “fluff” (yuk – ruined the dessert). Also, be sure to make this the night before!


1 box chocolate graham crackers
2 – 3 1/4 oz. packages instant vanilla pudding

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