Peanut Butter Eclair Cake

Peatnut Butter Elcair Cake

Ingredients
1 box chocolate graham crackers
2 boxes (3.25 oz) vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 8 oz container cool whip
1 can chocolate frosting

Ingredients
Line the bottom of a 9 X 13 pan with graham crackers
With an electric mixter, combine pudding with milk and peanut butter; beat on medium for 2 minuets
Fold in whipped topping
Pour half the pudding mixture over graham crackers
Put another layer of crackers over the pudding
Pour remaining pudding mixture over the second layer of crackers and cover with another layer of crackers
Heat the container of frosting in the microwave for 1 minuet
Pour over the top of the cake
Refridgerate for at least 12 hours before serving