Peanut Butter Chocolate Eclair Cake
1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4 oz) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8 oz) container Cool Whip, thawed
1 can chocolate frosting
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In a bowl using an electric mixer, mix the pudding with milk and peanut butter; beat at medium speed for 2 minutes.
Fold in Cool Whip. Pour half the pudding mixture over the 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.
Heat the container of prepared frosting, uncovered, in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Pairs Well With
YUMMO from the Aichele recipe files!