Friday, September 30, 2011
I will try anything that includes chocolate and peanut butter- I love the combo. So when I saw this on Pinterest, I tried it the very next time the occasion presented itself.
The recipe came from a blog called the Plain Chicken and her photo of the cake came out way better than mine. But I'm sure it tasted every bit as awesome!!
*If you're in the Houston area, I finally found chocolate graham crackers at Kroger.
*I also agree with her suggestion to make it a day in advance because it's better when the crackers have had time to get soggy.
*Instead of a 9x13 pan, I split up the recipe into two (2) 8x8 throw-away foil pans. I took one to a pot-luck get together and kept the other for our family.
Peanut Butter Chocolate Éclair Cake from the Plain Chicken
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-ounce) container Cool Whip, thawed
1 can chocolate frosting
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of 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 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.