So this has peanut butter, eclairs, and cake in the title. Must be a diet food.
Actually, it's the Peanut Butter Eclair Cake, from Shirley McNevich over at Mom's Best Recipes. Besides peanut butter, it's made with Jello Instant Pudding, Cool Whip, and Honey-Maid Graham Crackers. I can picture my mom making this in the 60s or 70s, getting the recipe from a magazine.
Peanut Butter Eclair Cake
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.
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