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Friday, February 22, 2013
Peanut Butter Eclair Dessert
In Mike's family, they got to pick a restaurant to go to for dinner, or a special meal to be prepared. They also got to pick out a dessert (remember, Mike doesn't like cake) that Mike's mom would make. We've carried these traditions over into our family by combining the two. Mike and I get to choose a restaurant or a meal for our birthday dinner. We also get to celebrate with our families--a homemade meal from my parents, and dinner at a restaurant followed by homemade dessert with Mike's family.
This past year, I really didn't know what to choose for my birthday dessert. We were celebrating a few weeks after my birthday because of every one's busy schedules and I was at the point in my pregnancy where something might sound good one day but absolutely awful the next day. That makes it pretty difficult to choose a dessert. I waited until the last minute and then I saw this Peanut Butter Eclair Dessert on Pinterest. I sent the recipe to Mike's mom and she made if for all of us to enjoy. It's a rich dessert, full of peanut butter flavor. This recipe gets better as it sits, so you'll want to be sure to make it at least the day before you plan to serve it.
1 box graham crackers
2 (3-1/4 ounce) boxes vanilla instant pudding
1 cup peanut butter
3-1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting
1. Line the bottom of a 9x13" pan with whole graham crackers.
2. In bowl of your stand mixer, mix pudding, milk and peanut butter. Beat at medium speed for 2 minutes.
3. Fold in whipped topping.
4. Pour half the pudding mixture over the graham crackers.
5. Place another layer of whole graham crackers on top of pudding layer.
6. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
7. Microwave the container of frosting, uncovered for 1 minute. Pour over the top of the graham crackers.
8. Refrigerate for at least 12 hours before serving. This dessert gets better the longer it sits.
Source: Plain Chicken