Peanut Butter Eclair Cake

• FOR THE BASE:
• 1 box (14 Oz. Size) Chocolate Graham Crackers (You Won't Use Them All)
• 2 packages 3 1/4 Oz Packages Instant Vanilla Pudding
• 1 cup Creamy Peanut Butter
• 3-1/2 cups Milk
• 8 ounces, weight Cool Whip , Thawed
• FOR THE FROSTING:
• 1/2 cups Semi-sweet Chocolate Chips, Melted
• 2 Tablespoons Melted Butter
• 2 Tablespoons White Corn Syrup
• 1/2 cups Powdered Sugar
• 2 Tablespoons Milk (more As Needed Until Nice And Smooth)

1. Place one layer of graham crackers on the bottom of a 9x13 pan, breaking the crackers if needed to completely cover.
2. Mix the pudding mix, peanut butter and milk with an electric mixer. Fold in the Cool Whip.
3. Spread half of the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top of the pudding mixture. Spoon the remaining pudding mix on top of the 2nd layer of crackers. End with the last layer of graham crackers.
4. To make frosting:
5. Melt chocolate chips and butter in a small sauce pan over low heat. Once melted, combine it with the corn syrup, powdered sugar and milk.
6. Pour on top of the graham cracker layer. Cover and refrigerate overnight.
7. Garnish with your favorite chocolate peanut butter candies.

chocolate, vanilla pudding, peanut butter, milk, frosting, semisweet chocolate chips, butter, white corn syrup, powdered sugar, milk

Taken from tastykitchen.com/recipes/desserts/peanut-butter-eclair-cake/ (may not work)