Frosted Peanut Butter Chocolate Eclair Cake Recipes

EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT

Easy Peanut Butter & Chocolate Eclair Dessert image

Make and share this Easy Peanut Butter & Chocolate Eclair Dessert recipe from Food.com.

Provided by Jennygal

Categories Dessert

Time 8h20m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 7

Ingredients

1 3/4 cups cold milk
1 (106 g) package instant vanilla pudding
1/4 cup smooth peanut butter
3 cups thawed Cool Whip
45 graham wafers (enough to fix a 9x13 pan)
6 ounces semi-sweet chocolate baking squares
3 tablespoons butter

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.

Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 5.3, Cholesterol 6.3, Sodium 225.7, Carbohydrate 32.3, Fiber 1.3, Sugar 18.6, Protein 3.5

FROSTED PEANUT BUTTER CHOCOLATE ECLAIR CAKE

Frosted Peanut Butter Chocolate Eclair Cake image

I saw this recipe on face book and when I went to make it, I noticed some of the measurements didn't make sense, so I came up with my own version. I think this is called an ice box cake, not exactly sure. But there is no baking and it spends 12 hours in the fridge before you can cut it. Well, it's worth the wait for sure, and...

Provided by Linda Dalton

Categories Puddings

Time 1h

Number Of Ingredients 16

Ingredients

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!

PEANUT BUTTER ECLAIR CAKE

Peanut Butter Eclair Cake image

This is a really easy dessert to make. If you love peanut butter you will love this! It is super rich and sure to please a crowd. I still have people talking about this dessert since the last time I made it. I hope y'all enjoy it too!

Provided by Leah Stacey

Categories Other Desserts

Number Of Ingredients 8

Ingredients

1 box chocolate graham crackers
2 box (3 1/4 oz boxes) vanilla instant pudding
1 c peanut butter
3 1/2 c milk
1 (8-ounce) container cool whip, thawed
1 can(s) of your favorite chocolate frosting
*TIPS: IF YOU CAN NOT FIND THE CHOCOLATE GRAHAM CRACKERS THEN YOU CAN USE CHOCOLATE TEDDY GRAHAMS.
*TIPS: IF YOU LIKE A CREAMIER TEXTURE YOU CAN MAKE YOUR OWN WHIPPED CREAM AND MIX IT WITH THE PEANUTBUTTER MIXTURE INSTEAD OF USING THE COOL WHIP.

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.

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