Peanut Butter Chocolate Eclair Cake
Recipe and photo adapted from James and Everett What's Cooking At Home.
How to Make Peanut Butter Chocolate Eclair Cake
- Spray the bottom of a 9 X 13 inch pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
- In the bowl of an electric mixer, mix pudding with milk and peanut butter.
Beat at medium speed for 2 minutes.
Fold in whipped topping.
Combine until well mixed.
- Pour half the pudding mixture over graham crackers.
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.
- Heat the container of prepared frosting, uncovered in the microwave for 1 minute.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.