Ingredients with Measurements:
- 1 box (14.4 oz) graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 cup creamy peanut butter
- 1 container (8 oz) frozen whipped topping, thawed
- 1 can (16 oz) chocolate frosting
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the vanilla pudding mix and cold milk until smooth. Add in the peanut butter and mix until well combined.
2. Fold in the whipped topping until fully incorporated.
3. In a 9x13 inch baking dish, layer graham crackers on the bottom, breaking them as needed to fit.
4. Pour half of the peanut butter mixture over the graham crackers and spread evenly.
5. Add another layer of graham crackers on top of the peanut butter mixture.
6. Pour the remaining peanut butter mixture over the graham crackers and spread evenly.
7. Add a final layer of graham crackers on top of the peanut butter mixture.
8. Microwave the chocolate frosting for 30 seconds, then stir until smooth.
9. Pour the chocolate frosting over the top layer of graham crackers and spread evenly.
10. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
11. When ready to serve, cut into squares and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 4 hours or overnight
5. Temperature:
No temperature needed.
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 8g
Cholesterol: 5mg
Sodium: 480mg
Total carbohydrates: 52g
Dietary fiber: 2g
Sugars: 33g
Protein: 7g
Substitutions for ingredients:
- Vanilla pudding mix can be substituted with chocolate pudding mix.
- Creamy peanut butter can be substituted with crunchy peanut butter.
- Frozen whipped topping can be substituted with homemade whipped cream.
Variations:
- Add chopped peanuts on top of the chocolate frosting for added crunch.
- Use Nutella instead of chocolate frosting for a hazelnut twist.
- Add sliced bananas in between the layers for a peanut butter and banana flavor combination.
Tips and tricks:
- Make sure to fully incorporate the peanut butter into the pudding mixture to avoid any clumps.
- Use a spatula to spread the peanut butter mixture evenly over the graham crackers.
- Microwave the chocolate frosting in 30-second intervals to avoid burning it.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe does not need to be reheated.
Presentation ideas:
Serve the Peanut Butter Éclair Cake on a platter or cake stand for an elegant presentation.
Garnishes:
Garnish with chopped peanuts or chocolate shavings on top of the chocolate frosting.
Pairings:
Serve with a glass of cold milk or a cup of coffee for a delicious pairing.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the peanut butter mixture is too thick, add a splash of milk to thin it out.
- If the chocolate frosting is too thick, microwave it for an additional 10-15 seconds.
Food safety advice:
Make sure to refrigerate the Peanut Butter Éclair Cake for at least 4 hours or overnight to ensure it sets properly.
Food history:
The first éclair cake recipe was published in the 1960s and has since become a popular dessert in the United States.
Flavor profiles:
This recipe has a sweet and creamy peanut butter flavor with a rich chocolate frosting on top.
Serving suggestions:
Serve the Peanut Butter Éclair Cake chilled for the best flavor.
Related Categories
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Taste: Rich, Sweet, Peanut, Creamy, Peanut-Buttery