Chocolate Eclair Dessert

5 from 3 votes

This no-bake Chocolate Eclair Dessert has layers of graham crackers, peanut butter pudding, a sprinkling of mini chocolate chips, and a chocolate peanut butter frosting. It's a chocolate + peanut butter lovers dream.

Prep Time 20

Chill Time 8

Total Time 8 20

Servings servings

Author Melissa Williams

Ingredients

5.1 ounce instant vanilla pudding
2 cups milk divided
½ cup peanut butter divided
¼ cup mini chocolate chips
8 ounce whipped topping like Cool Whip
45 graham crackers whole box
16 ounces chocolate frosting

Instructions

In a large bowl, pour in 1 3/4 cup milk then whisk in the instant pudding for about 2 minutes, until well blended. It will be thick.
5.1 ounce instant vanilla pudding, 2 cups milk
Add in 1/4 cup peanut butter and 1/4 cup milk. Gently whisk until fully combined.
1/2 cup peanut butter
Gently stir in the thawed whipped topping. Set aside.
8 ounce whipped topping
In a 9 x 13 baking dish, layer graham crackers along the bottom until it's fully covered, breaking them when necessary.
45 graham crackers
Pour 1/3 of the pudding mixture on top of the graham crackers.
Sprinkle the mini chocolate chips on top. Repeat your layers ending with graham crackers. There should be 3 layers of graham crackers total.
1/4 cup mini chocolate chips
In a medium microwave safe bowl, add in the chocolate frosting and 1/4 cup peanut butter. Microwave for approximately 15 seconds until slightly melty so you can stir and fully combine.
16 ounces chocolate frosting
Pour over the top of the graham crackers, smoothing with a spatula.
Refrigerate for at least 8 hours before serving.

Notes

Make ahead—needs several hours in the fridge, ideally overnight.
For a classic version, skip the peanut butter.
Chocolate chips are optional—swap with peanut butter or white chocolate chips if desired.
Try chocolate Graham crackers for a fun variation.
For neat slices, wipe the knife clean between cuts.
Store leftovers in an airtight container in the fridge for up to 5 days.
Not freezer-friendly—crackers get too soft.

Adapted from Food.com

Nutrition