Is it me, or did Thanksgiving sneak up on us? I suddenly find myself planning this massive dinner (with the help of my mother) and I feel very short on time!
I am happy to report that J and the team won their first game of the playoffs, which confirmed our plans for spending Thanksgiving at our house, and my parents driving 3 hours to join us, and one of my brothers staying here as well. I think I’ve started planning how to pull off this dinner before it was even set in stone that we were hosting. J extended to his players an invitation to spend this Thursday at our house after practice. Many of the guys aren’t from around here, so I am more than excited that we have 6 of them coming to chow down, and of course watch football. Not sure how this will all turn out, so tune in next week for another update.
Since time has been flying, I’ve been already bypassing Thanksgiving to get some things ready for Christmas. Cards are already address and stamped, awaiting to be mailed. I just finished making a wreath (check out my Instagram updates!). Since it’s our first Christmas together, we don’t have a ton of decorations yet, and we are also on a budget. So I’ve been trying to find ways to decorate on the cheap. Shopping for deals for basic decorations, and hitting up the dollar store to add my own crafty touch. I’m excited for how it will all turn out, but I refuse to fully decorate the house until AFTER Thanksgiving. Stay tuned again to how all of that turns out!
We are heading into baking season, which means a lot of parties, and I bet that each of you will probably be asked to bring something. Short on time? Aren’t we all. Here is an easy dessert that is extremely tasty!
This eclair cake is so great that I couldn’t help myself from eating that very piece that I took a picture of. Who doesn’t love peanut butter and chocolate? It’s the perfect marriage of food. They never argue, they like to be next to each other, and even when it gets a little messy, it’s still sweet!
One of the best parts about making this dessert is the ease of it. If you have kiddos around, you can have them help and not worry about messing up the final presentation or taste. The other great part is that you can really mix up the flavors if you want to. Don’t want to do peanut butter? No problem, swap it out for vanilla, chocolate or even strawberry!
Peanut Butter Chocolate Eclair Cake
- 1 box of chocolate graham crackers
- 1 box of instant pudding, chocolate fudge (3.4 oz)
- 1 box of instant pudding, vanilla (3.4 oz)
- 3 cups of milk, divided
- 1 container canned chocolate fudge frosting
- ½ cup creamy peanut butter
- 1 small container of cool whip, divided
1. Whisk together each box of pudding with 1½ cup milk, in separate bowls. With the vanilla pudding, mix the peanut butter in after stirring in the milk. Once the pudding is set, fold in half of the container of cool whip into each of the puddings.
2. In a greased 9×13 baking pan layer graham crackers. Gently spoon the chocolate pudding mixture. You make have to hold some of the bottom graham cracker layer together while pouring. Add another layer of graham cracker on top of the pudding. Spread the peanut butter pudding for the second layer. Top with another layer of graham crackers.
3. Place the can of frosting in the microwave for 30-45 seconds. Stir until melted and smooth. Pour over the top layer of graham crackers and smooth it out. Top with sprinkles, or peanut butter chips! Refrigerate until set, cut and serve. *Keep Refrigerated