Wednesday, October 10, 2012

Peanut Butter Eclair Jar Cake

This is a hurried lady's solution for dessert for 30 tomorrow and NO baking !!!

1 box chocolate graham crackers
2 large box vanilla instant pudding
1 cup peanut butter (creamy not crunchy)
3 1/2 cups milk
1 large tub Cool Whip, thawed - low fat is fine
2 cans chocolate frosting

You can make this in a 9x13 dish but I had a large apothecary jar on hand so I used it to make it look interesting...a trifle dish would do well too.

In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping - mix lightly until all blended (I used my whisk attachment and this was super quick and didn't beat the Cool Whip to death). Microwave chocolate frosting for 30 seconds - whisk until smooth. 

Line the bottom of your container with chocolate graham crackers - some I left whole, I broke a few to fill in the edges.   Pour 1/4 the pudding mixture over graham crackers . Pour 1/4 the frosting over the pudding layer.  Place another layer of whole graham crackers on top of pudding layer and repeat process.  Top with a layer of crushed graham crackers.

I had some extra Cool Whip on hand so I added a few layers of straight Cool Whip...a lady's gotta do what a lady's gotta do!  I NEVER waste ingredients!  It may not be called for but I bet no one will complain that I went off recipe tomorrow :)!

Refrigerate for at least 12 hours before serving.

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