Decadent Peanut Butter Chocolate Éclair Dream
Ingredients:
For the Layers:
1 package (14.4 oz) graham crackers
2 cups creamy peanut butter
1 package (3.4 oz) vanilla instant pudding mix
1 1/2 cups milk
1 cup heavy whipping cream
For the Topping:
1 cup chocolate chips
1/4 cup heavy whipping cream
1/4 cup peanut butter, for drizzling
Directions:
In a large mixing bowl, combine vanilla pudding mix and milk. Whisk until smooth. Add peanut butter and mix until fully incorporated. In a separate bowl, beat 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
In a 9×13 inch baking dish, place a single layer of graham crackers, breaking them as needed to fit. Spread half of the peanut butter mixture over the crackers.
Add another layer of graham crackers on top of the peanut butter mixture. Spread the remaining peanut butter mixture over the second layer of crackers.
Top with a final layer of graham crackers.
For the topping, combine chocolate chips and 1/4 cup of heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth. Spread the chocolate over the final layer of graham crackers.
Drizzle the 1/4 cup of peanut butter over the chocolate layer. Use a knife to create a marbled effect.
Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling)
Kcal: 450 kcal | Servings: 12 servings
