Peanut Butter Chocolate Eclair Cake
Ingredients:
1 (14.4 oz) box Chocolate Graham Crackers
2 (3.5 oz) packages instant vanilla pudding
3 cups milk
1 cup peanut butter
1 teaspoon vanilla extract
1 (8 oz) tub cool whip, softened
1 (16 oz) tub chocolate frosting (Milk Chocolate frosting recommended)
Directions:
Prepare Pan:
Lightly spray a 13 x 9-inch pan with cooking spray.
Prepare Peanut Butter Mixture:
In a large bowl, whisk together milk, instant vanilla pudding, vanilla extract, and peanut butter until smooth and thick.
Fold in the softened whipped topping until well combined.
Assemble Layers:
Arrange a single layer of graham cracker squares on the bottom of the prepared baking pan.
Evenly spread half of the peanut butter pudding mixture over the layer of graham crackers.
Repeat with another layer of graham crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Frosting:
Microwave the tub of chocolate frosting for about 25 to 30 seconds until slightly softened.
Stir the frosting to ensure it’s smooth and pourable.
Evenly pour the frosting over the top layer of graham crackers, spreading it out with a spatula.
Chill:
Cover the pan and refrigerate for at least 4 hours. For best results, chill for 6 hours or overnight.
Enjoy the indulgent combination of peanut butter, chocolate, and creamy pudding in this irresistible Peanut Butter Chocolate Eclair Cake!
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