Kathy's No Guilt Peanut Butter Chocolate Éclair Cake
1 Box of Chocolate Graham Crackers (I found low-fat in Harris Tetter)
-You won’t use all of these
2 (3 1/4 ounce) boxes of Vanilla Pudding
-I used Sugar Free Vanilla Pudding
1 Cup Peanut Butter
-I used Better N Peanut Butter
3 ½ cups milk
-I used 1% milk
1 (8 oz) container of Cool Whipped (thawed)
-I used Fat Free Cool Whip
1 can chocolate frosting
-I didn’t use this. I crumbled the graham crackers on top and added a few dark Chocolate Chips
-9 x 13 pan spray the bottom with cooking spray
-Line the bottom of the dish with choc graham crackers
-In a large bowl, mix:
-Pudding mix (mix with milk) whip for 2 minutes
-Add peanut butter and whip with milk/pudding mix
-Fold in the Cool whip
-Pour half of the pudding on top of the graham crackers
-Add another layer of graham crackers
-Pour rest of pudding mix on top of layer of graham crackers
-Add the last layer of graham crackers
-Heat and pour chocolate frosting on top of that
**I didn’t put the 3rd layer of graham crackers. I crumbled a few graham crackers and sprinkled it over that last pudding layer to make less fattening. I did NOT use the icing at all. I sprinkled a few dark choc chips on the crumbled graham crackers.
You make it and put in icebox about 12 hours before serving.
***you don’t have to use low-fat ****
Pairs Well With
Weight Watchers suggested using the healthy "Better N Peanut Butter" in recipes. I had a recipe and replaced all "bad" ingrediants for good healthy ones. I noted in red the substitutions I make. I make it for our family weekends. There is never any left. ......
Submitted by: "Kathy Ashworth"