Peanut Butter Chocolate Eclair Cake
shared by: Marybeth Fields
1 box chocolate graham crackers
2-3 1/4 oz boxes vanilla pudding
1 cup creamy peanut butter
3 1/2 cups milk
1-8oz Cool Whip, thawed
1 container chocolate frosting
Spray Pam in the bottom of a 9x13 inch cake pan.
Place one layer of graham crackers on bottom, cover completely
Mix pudding and peanut butter for 2 mins.
Fold in Cool Whip.
Spread half the pudding on top the first layer of 1st layer of graham crackers
Place the another layer of graham crackers on top cover completely.
Put remaining pudding on top of graham crackers
Add your last layer of graham crackers.
Put your chocolate frosting in microwave for about 25-30 seconds.
Pour and Spread over 3rd layer of graham crackers.
Let cool in the fridge.