Peanut Butter Eclair (Print Version)
# Ingredients:
→ Filling
01 -
3.5 cups of whole milk
02 -
2 packs of instant vanilla pudding mix, each 3.4 ounces
03 -
1 cup of smooth peanut butter
04 -
12 ounces of thawed whipped topping, frozen variety
→ Layers
05 -
1.5 cups of mini peanut butter cups, cut in half (split up)
06 -
14 ounces of chocolate graham crackers
→ Topping
07 -
16 ounces of ready-to-use chocolate frosting
# Instructions:
01 -
In a big mixing bowl, combine the pudding mix with milk and beat for about 3 minutes until it thickens using an electric mixer. Mix in the peanut butter until it's smooth and blended.
02 -
With a rubber spatula, gently mix the whipped topping until it’s all combined without any streaks left.
03 -
Place a single layer of graham crackers across the bottom of a 9 x 13 inch dish. Spread half the pudding mixture over them evenly.
04 -
Scatter 3/4 cup of the halved mini peanut butter cups over the pudding and lightly press them so they stick.
05 -
Add another layer of the graham crackers on top, then spread the rest of the pudding mixture evenly across the crackers.
06 -
Finish with one more graham cracker layer on top.
07 -
Microwave the frosting for about 25 seconds until it softens. Stir it smooth, then spread it across the top layer of crackers with an offset spatula.
08 -
Right away, sprinkle the remaining mini peanut butter cups all over the melted frosting.
09 -
Cover the pan and refrigerate for at least 8 hours to let the layers fully come together before serving.