Peanut Butter Eclair Cake Recipes

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
• Refrigerate 8 hours.

Steps:

• 1. Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers.
• 2. In a large bowl, use an electric mixer to mix pudding with milk and peanut butter; beat at medium speed for 2 minutes.
• 3. Fold in whipped topping
• 4. Pour half the pudding mixture over the 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.
• 5. Heat the container of prepared frosting, uncovered in the microwave for about 1 minute. Pour over the top of the cake. Refrigerate and let it set up for at least 12 hours before serving.

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!

Steps:

• Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
• Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
• Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
• Refrigerate at least 8 hours. Store in fridge.

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.