Peanut Butter Chocolate Eclair Cake

As a teenager, I always loved to cook and make new things for my family.  One of my signature items was a Chocolate Eclair Cake.  I have no idea where I got the recipe, but I made it so man times that I had the ingredients and directions memorized!  I remember that in my cooking class in high school, I chose to make it for my live demonstration presentation because I was so proud that I didn't need to look at the recipe (I was just like a Food Network star!).  Somehow over the years, I had sort of forgotten about this recipe, even though it is so easy, so delicious and perfect for summertime in Arizona!  So when I saw this version with a peanut butter filling pop up on Plain Chicken, I knew that I needed to try it immediately!  Other than the twist with the peanut butter filling, the other change from my original recipe was using just a jar of chocolate frosting as the the topping.  While I was impressed at how easy that made putting this together, it was just too sweet for my tastes.  I think I prefer making the topping from scratch like in my original recipe using bittersweet chocolate and powdered sugar.  Either way, a cool, creamy chocolate peanut butter dessert is always a win in my book!

Chocolate Peanut Butter Eclair Cake

adapted from 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 c. peanut butter
3 1/2 c. 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.