Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers

2 - 3 1/4 oz. packages instant vanilla pudding

1 C. creamy peanut butter

3 1/2 C. milk

1 - 8 oz. contain Cool Whip, thawed

Frosting

Spray Pam in the bottom of a 9x13 inch cake pan.

Place one layer of graham crackers on the bottom,

cutting to completely cover the bottom.

In mixing bowl mix the pudding, peanut butter

and milk with electric mixer. Mix for 2 minutes.

Fold in the Cool Whip. 

Spread half the pudding mix on top of the

first layer of crackers. Place a second layer

of graham crackers on top. Spoon the remaining

pudding mix on 2nd layer of crackers. Finish

with a third layer of graham crackers. 

Spread frosting on top of the last layer

of graham crackers all the way to the edge.

Place in the fridge overnight so that the

crackers become soft and moist.

Slice and serve. Garnish with peanut

butter cups if desired.

Frosting:

1/2 C. semi-sweet chocolate chips, melted

2 T. melted butter

2 T. white corn syrup

1/2 C. powdered sugar

2-3 T. milk

In small mixer bowl combine all ingredients

and beat until smooth!