Sunday, November 18, 2012

Peanut Butter Eclair Cake


                           Who doesn't love peanut butter & chocolate????? 

(No, no...please...don't tell me if you don't, my heart couldn't bear it!;)

This is a yummy 'spin' on a regular 'chocolate eclair cake'. If you've never tried one, oh boy, are you missing out!

Layering pudding & whipped topping between graham crackers, and in this case, you add peanut butter to the pudding mixture, and use chocolate graham crackers. 

Topped with frosting...it's a great make ahead dish because you want the crackers to soften, so you want to make it ahead!

Gotta love that don't you???




PEANUT BUTTER ECLAIR CAKE


1 box chocolate graham crackers (3 packs inside)

2-3 oz. pkgs. (sugar free) instant vanilla pudding

1 c. creamy peanut butter

3-1/2 c. milk

1- 8 ozs.container (lite) frozen whipped topping, thawed

1/2 tub chocolate ready-made frosting

chopped peanut butter cups, optional 




Spray Pam in bottom of 9" X 13" cake pan. Place one layer of graham crackers on bottom, breaking to completely cover. In large mixing bowl, combine pudding mixes, peanut butter and milk with electric mixer; beat for 2 minutes. Fold in whipped topping. Spread half pudding mixture on top of first layer of crackers. Place second layer of crackers on top of pudding; spoon remaining pudding on 2nd layer of crackers. Finish with 3rd layer of crackers.

Heat 1/2 of frosting in microwave for a few seconds to soften; pour over graham crackers and spread all the way to the edge. Cover and refrigerate overnight so crackers will soften. 


Slice and serve. Garnish with peanut butter cups if desired.