I have to give credit to LevaNews for this recipe. One of favorite desserts is my Chocolate Éclair Cake. The last time I made it, they suggested that we try a Peanut Butter Chocolate Éclair Cake. I happen to love peanut butter and chocolate, so I thought that was a fantastic idea!!
I made a few simple changes to the original recipe and we had our creation. It was absolutely delicious! We both loved it. This Chocolate Peanut Butter Eclair Cake is so light; it is hard to stop eating! I always make this the day before I want to serve it. It gets better the longer it sits in the fridge.
This cake is great for potlucks and parties. It makes a ton and is a great make-ahead dessert. I love to serve this when we have friends over for dinner. It always gets rave reviews!
Equipment:
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9×13-inch Cake Pan
Ingredients:
- 1 (14.4-oz) box chocolate graham crackers
- 2 (3¼-oz) boxes vanilla instant pudding
- 1 cup peanut butter
- 3½ cups milk
- 1 (8-oz) container Cool Whip, thawed
- 1 (16-oz) can chocolate frosting
Instructions:
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Spray the bottom of a 9×13 pan with cooking spray.
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Line the bottom of the pan with whole graham crackers.
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In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping.
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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.
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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.
