This classic dessert which has been around for years is one of those guilty pleasures you will want to indulge in over and over again. It's just the easiest dessert to make and you won't be spending much time in the kitchen. 1 box regular or chocolate graham crackers (There will be a few graham crackers left over)1 (3 1/4 ounce) box French vanilla instant pudding1 (3 1/4 ounce) box white chocolate instant pudding1 cup regular or crunchy peanut butter, optional3 1/2 cups milk1 (8 ounce) container Cool WhipOr8 ounces heavy whipping cream, recipe belowGodiva chocolate liqueur or vanilla extract1 can chocolate frosting, softened in microwaveOrBest Ever Chocolate Sauce (below)1/2 crushed peanuts, optional
Lightly spray the bottom of a 9 x13 pan with non-vegetable cooking spray (Pam). Line bottom of pan with whole graham crackers. In a bowl using an electric mixer, mix pudding with milk and peanut butter, if using. Beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers.
Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. If using, heat the container of prepared frosting, uncovered for 1 minute in the microwave or follow recipe for Best Ever Chocolate Sauce. Pour over top of cake. Sprinkle crushed peanuts, if using.
Note: if you want more chocolate sauce, then just double the amount. Refrigerate this dessert for at least 12 hours before serving! Note: I like to refrigerate this decadent dessert overnight up to 24 hours.Serves 12 or 6 of my co-workers at Channel 8.Whipped Cream8 ounces heavy whipping cream2 Tablespoons granulated or powdered sugar1/2 teaspoon pure vanilla extract or Godiva chocolate liqueur
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours.
Best Ever Chocolate Sauce3/4 cup heavy whipping cream1 Tablespoon unsalted butter8 ounces semisweet or milk chocolate chips or 4 ounces of each1/4 teaspoon pure vanilla extract or Godiva chocolate liqueur
Combine the heavy whipping cream and butter in a small heavy-bottomed saucepan over medium heat.
Heat the mixture until a thin skin appears on the top. Do not boil. Add the chocolate and vanilla extract or liqueur and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool. The sauce can be kept refrigerated for several days.
Return to room temperature before serving or serve warm by re-heating being careful not to burn.
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