frosted peanut butter chocolate eclair cake

★★★★★ 1 Review
Stripey avatar
By Linda Dalton
from Coconut Creek, FL

I saw this recipe on face book and when I went to make it, I noticed some of the measurements didn't make sense, so I came up with my own version. I think this is called an ice box cake, not exactly sure. But there is no baking and it spends 12 hours in the fridge before you can cut it. Well, it's worth the wait for sure, and perfect for summertime! And as an extra bonus, I cut lots of calories and fat.

serves 16 slices
prep time 1 Hr
method Refrigerate/Freeze

Ingredients For frosted peanut butter chocolate eclair cake

  • cooking spray
  • 1 box
    chocolate graham crackers
  • 2 box
    sugar free/fat free instant vanilla pudding (1 oz each)
  • 3 1/2 c
    fat free milk
  • 1
    8 oz container sugar free whipped topping defrosted
  • 1 c
    creamy peanut butter
  • 1 c
    mini chocolate chips
  • PB AND CHOCOLATE FROSTING
  • this is an adaptation of diane smith's frosting (jap member) and it is out of this world rich
  • 1/4 c
    unsalted butter softened
  • 1/4 c
    hershey's extra dark cocoa
  • 1/4 c
    low fat evaporated milk
  • 1-1/2 c
    confectioners' sugar- diane uses a bit more, it's up to you
  • 1 dash
    salt
  • 2 Tbsp
    creamy peanut butter (my addition)
  • 2 Tbsp
    dry roasted peanuts crushed (my addition also)
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How To Make frosted peanut butter chocolate eclair cake

  • 1
    Spray a 9 x 13 inch pan with cooking spray. Set aside and make the pudding mixture. In large bowl combine the pudding mix, milk and peanut butter with a hand mixer. Mix about 2-3 minutes until all ingredients are combined. Fold in the whipped topping and chocolate chips.
  • 2
    In the sprayed 9 x 13 inch baking dish, layer 7-12 graham grackers.
  • 3
    Add half the pudding mixture on top of the crackers, smooth it out and layer another 7-1/2 graham crackers on top of that. We're getting there.
  • 4
    Add the remaining pudding mixture to the top of the second layer of crackers and top with the final 7-1/2 graham crackers. Now it's time to make the frosting.
  • 5
    In medium size bowl, combine softened butter, cocoa, peanut butter and milk. Now add the confectioner's sugar and salt. Spread over top layer of graham crakers and sprinkle with chopped peanuts. Cover well with plastic wrap and refrigerate for at least 12 hours.
  • 6
    Carefully cut the cake into 16 pieces and serve. The hardest part about making this cake is the waiting time, and I must admit the slicing process is a bit tedious, but it's all worth it. Enjoy!
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