Peanut Butter Chocolate Eclair Cake
1 box chocolate graham crackers
2 - 3 1/4 oz. packages instant vanilla pudding
1 C. creamy peanut butter
3 1/2 C. milk
1 - 8 oz. contain Cool Whip, thawed
Spray Pam in the bottom of a 9x13 inch cake pan.
Place one layer of graham crackers on the bottom,
cutting to completely cover the bottom.
In mixing bowl mix the pudding, peanut butter
and milk with electric mixer. Mix for 2 minutes.
Fold in the Cool Whip.
Spread half the pudding mix on top of the
first layer of crackers. Place a second layer
of graham crackers on top. Spoon the remaining
pudding mix on 2nd layer of crackers. Finish
with a third layer of graham crackers.
Spread frosting on top of the last layer
of graham crackers all the way to the edge.
Place in the fridge overnight so that the
crackers become soft and moist.
Slice and serve. Garnish with peanut
butter cups if desired.
1/2 C. semi-sweet chocolate chips, melted
2 T. melted butter
2 T. white corn syrup
1/2 C. powdered sugar
2-3 T. milk
In small mixer bowl combine all ingredients
and beat until smooth
on Oct. 15, 2011 at 8:03 PM