#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.

#83 - Eclair Cake

(by Alma Russell - friend)

1 pound Honey graham crackers
2 - 3oz. packages instant french vanilla pudding
3 1/2 cups milk
1 - 8oz. Cool Whip

Butter the bottom of a 9 x 13 x 2 cake pan. Line the bottom of the cake pan with whole graham crackers. In a mixer, blend the pudding and the milk at medium speed for 2 minutes. Remove from mixer and stir in the Cool Whip by hand. Pour half of the batter over the graham crackers. Smooth out the batter. Place a second layer of whole graham crackers on top of the batter and then pour the remaining batter over the second layer of graham crackers. Cover the entire top with another later of graham crackers. Refrigerate for 2 hours, then add the following frosting: 6 TBSP Hershey's cocoa, 2 TBSP canola oil, 2 tsp. white Karo syrup, 2 tsp. vanilla, 2 TBSP melted butter, 1 1/2 cups Domino's powdered sugar, 3 TBSP milk. Using a mixer, beat all frosting ingredients together until smooth. Spread evenly on top of cake. Refrigerate overnight for best results.