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Peanut Butter Chocolate Eclair Recipe

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This recipe for Peanut Butter Chocolate Eclair is from The Watson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box chocolate graham crackers
2 (3.4 ounces) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
8 ounce container Cool Whip, thawed
1 can chocolate frosting
Directions:
Directions:
Line the bottom of a 9 x 13 pan with whole graham crackers.

In a bowl, mix the pudding with milk and peanut butter; beat at a medium speed for two minutes.

Fold in the Cool Whip topping.

Pour half the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture on top and then cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 30 seconds to one minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

 

 

 

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