Peanut Butter Chocolate Eclair Cake

What You'll Need

• 1 box chocolate graham crackers
• 2 - 3 1/4 oz. packages instant vanilla pudding
• 1 C. creamy peanut butter
• 3 1/2 C. milk
• 1 - 8 oz. contain Cool Whip, thawed
• Frosting.

Frosting:

• 1/2 C. semi-sweet chocolate chips, melted
• 2 T. melted butter
• 2 T. white corn syrup
• 1/2 C. powdered sugar
• 2-3 T. milk

How to Make It

1. Spray Pam in the bottom of a 9x13 inch cake pan.
2. Place one layer of graham crackers on the bottom,
3. cutting to completely cover the bottom.
4. In mixing bowl mix the pudding, peanut butter
5. and milk with electric mixer. Mix for 2 minutes.
6. Fold in the Cool Whip.
7. Spread half the pudding mix on top of the
8. first layer of crackers. Place a second layer
9. of graham crackers on top. Spoon the remaining
10. pudding mix on 2nd layer of crackers. Finish
11. with a third layer of graham crackers.
12. Spread frosting on top of the last layer
13. of graham crackers all the way to the edge.
14. Place in the fridge overnight so that the
15. crackers become soft and moist.
16. Slice and serve. Garnish with peanut
17. butter cups if desired.

Frosting:

18. In small mixer bowl combine all ingredients
19. and beat until smooth

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