Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2 (3.4 ounces) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
8 ounce container Cool Whip, thawed
1 can chocolate frosting

Line the bottom of a 9 x 13 pan with whole graham crackers.

In a bowl, mix the pudding with milk and peanut butter; beat at a medium speed for two minutes.

Fold in the Cool Whip topping.

Pour half the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture on top and then cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 30 seconds to one minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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