Reese's Peanut Butter Cup Éclair Dessert
Reese's Peanut Butter Cup Éclair Dessert is so marvelous it will have you swooning after the first mouthful. This easy Éclair Dessert uses only six ingredients and is so easy to whip up even a child can make it. The layers of Graham Crackers make your palate taste like it's consuming real Éclairs! Layers of chocolate pudding make the dessert smooth and creamy. But who can resist Reese's Peanut Butter Cups loaded on top? No one! It's a dessert fit for a king!
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer with splatter screen helpful
- 1 sharp knife to chop Reese's Peanut Butter Cups
- 1 table knife or icing spatula to spread icing
- 1 wooden spoon
- measuring cups
Ingredients
- 1 box honey graham crackers
- 6 oz. box instant chocolate pudding dry (some packages are not only 5.85-ounces)
- 3 cups half-and-half or whole milk
- 16 oz. container Cool Whip or other non-dairy whipped topping
- 16 oz. can chocolate frosting ready to spread
- 2 cups Reese's Peanut Butter Cups chopped
Instructions
- Unwrap Reese’s Peanut Butter Cups.
- Chop enough to measure two cups after chopping; set aside.
- Spray 9x13” pan or baking dish with cooking spray; set aside.
- Pour chocolate pudding into a large mixing bowl.
- Add one cup half-and-half and mix well on low speed of electric mixer.
- Continue adding cream in ½ cup measures, mixing well after each addition continuing on low speed of electric mixer.
- Once all the cream has been added, adjust mixer to high speed and mix for about two minutes until mixture has thickened.
- Add Cool Whip and stir well to combine; set aside.
- Take one package of the graham crackers and spread over bottom of baking dish.
- Cover with half of the chocolate pudding mixture.
- Spread with another layer of graham crackers, followed by the remaining chocolate pudding mixture.
- Top with the last layer of graham crackers.
- Spread chocolate frosting over all.
- Chop Reese’s Peanut Butter Cups and sprinkle over top of the icing.
- Gently press the chopped Reese’s Peanut Butter Cups into the icing with your fingertips.
- Refrigerate a few hours or overnight before serving.
Notes
NOTE: You can mix the half-and-half and pudding all together at once, but you will end up with a lot of splatters unless you use a splatter screen!
NOTE: The graham crackers won’t fit perfectly into the baking dish. You will have to break some of them apart to fit around the edges and there will probably be some overlapping.
NOTE: I microwaved the icing (without foil or lid) for 10 seconds on high to soften it enough for spreading.
NOTE: Carefully spread the pudding over top of the graham crackers or they will shift out of place.
NOTE: Gently spread a thin layer of icing over the top layer of graham crackers smoothing to the edges. Don’t use a heavy hand or the graham crackers will shift and the mixture will get messy.
NOTE: 2 cups chopped Reese’s Peanut Butter Cups = 37 miniature Reese’s Peanut Butter Cups.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 316kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 342mgPotassium: 177mgFiber: 1gSugar: 31gVitamin A: 146IUVitamin C: 0.3mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!