Kathy's No Guilt Peanut Butter Chocolate Éclair Cake

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Serves 20 | Prep Time 15 | Cook Time 0

Why I Love This Recipe

Weight Watchers suggested using the healthy "Better N Peanut Butter" in recipes. I had a recipe and replaced all "bad" ingrediants for good healthy ones. I noted in red the substitutions I make. I make it for our family weekends. There is never any left. ......

Submitted by: "Kathy Ashworth"

Ingredients You'll Need

1 Box of Chocolate Graham Crackers (I found low-fat in Harris Tetter)
-You won’t use all of these
2 (3 1/4 ounce) boxes of Vanilla Pudding
-I used Sugar Free Vanilla Pudding
1 Cup Peanut Butter
-I used Better N Peanut Butter
3 ½ cups milk
-I used 1% milk
1 (8 oz) container of Cool Whipped (thawed)
-I used Fat Free Cool Whip
1 can chocolate frosting
-I didn’t use this. I crumbled the graham crackers on top and added a few dark Chocolate Chips



-9 x 13 pan spray the bottom with cooking spray

-Line the bottom of the dish with choc graham crackers

-In a large bowl, mix:

-Pudding mix (mix with milk) whip for 2 minutes

-Add peanut butter and whip with milk/pudding mix

-Fold in the Cool whip

-Pour half of the pudding on top of the graham crackers

-Add another layer of graham crackers

-Pour rest of pudding mix on top of layer of graham crackers

-Add the last layer of graham crackers

-Heat and pour chocolate frosting on top of that

**I didn’t put the 3rd layer of graham crackers. I crumbled a few graham crackers and sprinkled it over that last pudding layer to make less fattening. I did NOT use the icing at all. I sprinkled a few dark choc chips on the crumbled graham crackers.

You make it and put in icebox about 12 hours before serving.

***you don’t have to use low-fat ****

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