FROSTED PEANUT BUTTER CHOCOLATE ECLAIR CAKE

Frosted Peanut Butter Chocolate Eclair Cake image

Provided by Linda Dalton

Time 1h

Number Of Ingredients 16

cooking spray
1 box chocolate graham crackers
2 box sugar free/fat free instant vanilla pudding (1 oz each)
3 1/2 c fat free milk
1 8 oz container sugar free whipped topping defrosted
1 c creamy peanut butter
1 c mini chocolate chips
PB AND CHOCOLATE FROSTING
this is an adaptation of diane smith's frosting (jap member) and it is out of this world rich
1/4 c unsalted butter softened
1/4 c hershey's extra dark cocoa
1/4 c low fat evaporated milk
1-1/2 c confectioners' sugar- diane uses a bit more, it's up to you
1 dash(es) salt
2 Tbsp creamy peanut butter (my addition)
2 Tbsp dry roasted peanuts crushed (my addition also)

Steps:

1. Spray a 9 x 13 inch pan with cooking spray. Set aside and make the pudding mixture. In large bowl combine the pudding mix, milk and peanut butter with a hand mixer. Mix about 2-3 minutes until all ingredients are combined. Fold in the whipped topping and chocolate chips.
2. In the sprayed 9 x 13 inch baking dish, layer 7-12 graham grackers.
3. Add half the pudding mixture on top of the crackers, smooth it out and layer another 7-1/2 graham crackers on top of that. We're getting there.
4. Add the remaining pudding mixture to the top of the second layer of crackers and top with the final 7-1/2 graham crackers. Now it's time to make the frosting.
5. In medium size bowl, combine softened butter, cocoa, peanut butter and milk. Now add the confectioner's sugar and salt. Spread over top layer of graham crakers and sprinkle with chopped peanuts. Cover well with plastic wrap and refrigerate for at least 12 hours.
6. Carefully cut the cake into 16 pieces and serve. The hardest part about making this cake is the waiting time, and I must admit the slicing process is a bit tedious, but it's all worth it. Enjoy!

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