Tuesday, January 15, 2013

Peanut Butter Eclair Cake

This is another yummy dessert that I found on Pinterest! I made this for a dessert for my Grandma's house for Christmas dinner. It turned out really good and I can't wait to make it again! 

  • 1 box chocolate graham crackers (there will be a few leftover)
  • (3 ¼ oz) boxes vanilla instant pudding
  • 1 cup peanut butter
  • 3 ½ cups milk
  • 1 (8 oz) container cool whip, thawed
  • 1 can chocolate frosting

  1. Spray bottom of a 9x13 pan with cooking spray.
  2. Line bottom of pan with whole graham crackers.
  3. In electric stand mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 mins. Fold in whipped topping.
  4. Pour half the pudding mixture over graham crackers.
  5. Place another layer of whole graham crackers on top of pudding layer.
  6. Pour remaining half of pudding mixture and cover with another layer of graham crackers.
  7. Heat container of prepared frosting, uncovered in the microwave for 1 min.
  8. Pour over the top of the cake
  9. Refrigerate for at least 12 hours. 

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