Peanut Butter Chocolate Éclair Cake

By ctozzi

Ingredients

• 1 box chocolate graham crackers (there will be a few graham crackers left over)
• 2 (3 1/4 -ounce) boxes vanilla instant pudding
• 1 cup peanut butter
• 3 1/2 cups milk
• 1 (8 oz) container Cool Whip
• 1 can chocolate frosting

Details

Adapted from facebook.com

Preparation

Step 1

* Spray bottom of 9 x13 pan with cooking spray.

* Line the bottom of the pan with whole graham crackers.

* In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes.

* Fold in whipped topping.

* 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.

* Heat the container of prepared frosting, uncovered for 1 minute.

* Pour over top of cake.

* Refrigerate for at least 12 hours before serving!