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; beat with electric mixer for 2 minutes.  Fold in whipped topping.  Spread half of the 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.  Top with 3rd layer of crackers. 

Heat 1/2 the 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. 

  

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