Chocolate and Peanut Butter Eclair Dessert
My mother has been making a super delicious chocolate eclair dessert for us for years. It’s basically graham crackers layered with pudding and cool whip and topped with hot fudge, and since my hubby’s favorite desserts involve pudding or pie, it’s one of his favorites. For his birthday a few weeks ago, he requested chocolate eclair as his birthday dessert, and I decided to take it up a notch and add peanut butter, which is another of his favorites.
He has lots of favorites! 😉
It was an instant hit, with even my pickiest eater loving it!
Here are the ingredients you need to make this luscious dessert:
Graham crackers (about 20)
2 3.4 ounce boxes French Vanilla Instant Pudding
8 ounces cool whip
1/4 cup creamy peanut butter
3 cups milk (whichever kind, I always use skim or even rice milk)
1 12.8 ounce jar of hot fudge ice-cream topping
This recipe goes together so fast, but you do need to allow time to let it chill. First, mix together the dry pudding with the milk, and then mix in the peanut butter. Now LIGHTLY whisk in the thawed cool whip, JUST till it’s incorporated so it doesn’t lose its fluff.
Now you’re ready for layering in a 9 x 13 inch pan. First a layer of graham crackers, then half of the pudding mixture on top of that. Then another layer of graham crackers and the rest of the pudding, and then one final layer of graham crackers. Finally, microwave the hot fudge (without the lid), for around 45 seconds and then give it a good stir, just till it’s soft enough to pour over the top, but not burning hot or it will be too “liquidy.” Cover with foil and refrigerate for at least several hours or overnight, then cut into portion sizes and serve. If you like, top with additional cool whip!
It’s such a “light” dessert, but the hot fudge gives it a wonderful richness too, and if you’re a fan of peanut butter desserts, its got that too! 😀
Peanut Butter Chocolate Eclair
Ingredients
- Graham crackers about 20
- 2 3.4 ounce boxes French Vanilla Instant Pudding
- 8 ounces cool whip
- 1/4 cup creamy peanut butter
- 3 cups milk whichever kind, I always use skim or even rice milk
- 1 12.8 ounce jar of hot fudge ice-cream topping
Instructions
- This recipe goes together so fast, but you do need to allow time to let it chill.
- First, mix together the dry pudding with the milk, and then mix in the peanut butter.
- Now LIGHTLY whisk in the thawed cool whip, JUST till it’s incorporated so it doesn’t lose its fluff.
- Now you’re ready for layering in a 9 x 13 inch pan. First a layer of graham crackers, then half of the pudding mixture on top of that. Then another layer of graham crackers and the rest of the pudding, and then one final layer of graham crackers.
- Finally, microwave the hot fudge (without the lid), for around 45 seconds and then give it a good stir, just till it’s soft enough to pour over the top, but not burning hot or it will be too “liquidy.” Cover with foil and refrigerate for at least several hours or overnight, then cut into portion sizes and serve. If you like, top with additional cool whip!
- Keep stored in the refrigerator.
Make sure to keep it stored in the refrigerator so nothing spoils!
Enjoy!
