#892 - Peanut Butter Eclair Cake

(by Shirley McNevich)

1 3/4 cups cold milk
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1/4 cup Jif peanut butter
1 - 8oz. Cool Whip (thawed)
24 Honey-Maid graham crackers
6 squares Baker's semi-sweet baking chocolate
3 TBSP butter

Pour milk into a bowl--add the pudding mix. Beat with a wire whisk until blended. Add the peanut butter--mix well. Add the Cool Whip--stir gently. Cover the bottom of a 9 x 13 cake pan with a single layer of graham crackers (break them where necessary). Spoon half of the pudding mixture on top of the graham crackers--smooth it out. Make another layer of graham crackers on top of the pudding layer. Spoon the remaining pudding mixture on top of the graham cracker layer. Place a final layer of graham crackers on top of the pudding layer. Add the butter and chocolate squares to a microwave safe bowl--microwave on high for 1 minute--stir--microwave for another 1 minute--stir until chocolate and butter are melted and blended. Spread the chocolate on top of the graham cracker layer. Refrigerate overnight.