Chocolate Éclair Cake

Ingredients:
Graham crackers Jell-O instant pudding (2 small boxes-vanilla)
Cool Whip (8 oz)
Chocolate icing (1 can)

Directions:
Layer bottom of pan with Graham Crackers
(I crush mine and use a 9"x9"x3" Tupperware container)

Combine Jell-O Instant pudding with 3 cups milk Blend with spoon only. Add 8 oz Cool Whip (softened)

Cover layer of Graham Crackers in pan with 1/2 of above mixture.

Add another layer of Graham Crackers Pour remaining pudding over this layer.

Cover with Chocolate Icing- Heat in microwave about 30-40 sec. & stir. It will almost pour. Sprinkle top with Graham Cracker crumbs if desired.

Refrigerate.

Heavenly Peanut Butter Pie

8 oz. package cream cheese-
Whip until fluffy
Add 1 cup peanut butter and 1 cup powedered sugar.
Mix well.
Fold in 8oz. Cool Whip
Pour into graham cracker crust
Chill 5 hours

Sprinkle chopped nuts, Reese's peanut butter cup crumbs, chocolate dribbles, or shaved chocolate on top if desired for decoration.