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.
