Peanut Butter Chocolate Eclair Cake
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
1 box chocolate graham crackers2 (3 1/4-ounce) boxes vanilla instant pudding1 cup peanut butter3 1/2 cups milk1 (8 ounce) container Cool Whip, thawed1 can chocolate frosting
Spray the bottom of a 9 x 13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl using an electric mixer, mix pudding with milk and 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 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 in the microwave for 1 minute. Pour over the top of the cake.
Refrigerate for at least 12 hours before serving
Serving Size: 24 2-inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user KATHIEW09.
Refrigerate for at least 12 hours before serving
Serving Size: 24 2-inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user KATHIEW09.
Nutritional Info Amount Per Serving
- Calories: 300.0
- Total Fat: 15.9 g
- Cholesterol: 4.4 mg
- Sodium: 197.6 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 1.5 g
- Protein: 6.2 g
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