Peanut Butter Chocolate Eclair Cake
Recipe and photo adapted from James and Everett What's Cooking At Home.
- 1 box
- chocolate graham crackers
- 2 box
- (3 ounces each) vanilla instant pudding
- 1 c
- creamy peanut butter
- 3-1/2 c
- 8 oz
- cool whip, thawed
- 1 can(s)
- chocolate frosting
Line the bottom of the pan with whole graham crackers.
Beat at medium speed for 2 minutes.
Fold in whipped topping.
Combine until well mixed.
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.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.