Dale and I LOVE the regular version of this Eclair cake, with fresh strawberries on top, but for a fun change, I wanted to try this Peanut Butter version I came across on a blog party. It did NOT disappoint! The best part about these kind of Eclair cake recipes, is that although they taste like a cake and look like you worked super hard to make them, it’s literally layers of graham crackers and fluffy pudding goodness.
Case in point:
I found this recipe on Purple Chocolat Home’s site. Thanks for sharing a great, easy recipe!
(Clink on the title to be taken to TK for easy printing)
- 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
Spray Pam in the bottom of a 9×13 inch cake pan.
Place one layer of graham crackers on the bottom, cutting to completely cover the bottom. In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.
Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.
- 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
In small mixer bowl combine all ingredients and beat until smooth. Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
Slice and serve. Garnish with peanut butter cups if desired.
Head to Post 2 for today: 2011 in Review!