Kathy's No Guilt Peanut Butter Chocolate Éclair Cake
  • Cooking Time: 0
  • Servings: 20
  • Preparation Time: 15
  • 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
  1. Instructions:
  2. -9 x 13 pan spray the bottom with cooking spray
  3. -Line the bottom of the dish with choc graham crackers
  4. -In a large bowl, mix:
  5. -Pudding mix (mix with milk) whip for 2 minutes
  6. -Add peanut butter and whip with milk/pudding mix
  7. -Fold in the Cool whip
  8. -Pour half of the pudding on top of the graham crackers
  9. -Add another layer of graham crackers
  10. -Pour rest of pudding mix on top of layer of graham crackers
  11. -Add the last layer of graham crackers
  12. -Heat and pour chocolate frosting on top of that
  13. **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.
  14. You make it and put in icebox about 12 hours before serving.
  15. ***you don’t have to use low-fat ****
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"