Eclair Cake

Éclair Cake
Makes 12 servings

1 box honey graham crackers
2 (3.4-ounce) packages Vanilla or French Vanilla instant pudding mix
3 cups milk
1 (8oz) container frozen whipped topping, thawed
1 container ready-to-spread chocolate frosting

Preparation
Line bottom of an ungreased 13- x 9-inch baking dish with honey graham crackers. Whisk together pudding mix and milk. Let it set for 5 mins in refrigerator. Fold in whipped topping. Spread half of pudding mixture over graham crackers. Repeat layers with graham crackers and remaining pudding mixture. Top with remaining graham crackers. Heat frosting in microwave for 30-35 seconds. Pour chocolate frosting over graham crackers. Cover and chill 8 hours.

Note: To lighten, use reduced-fat graham crackers, sugar-free pudding mix, fat-free milk, and fat-free frozen whipped topping.

Chocolate Peanut Butter Cookies

Hi! My name is Jenni, and I came to know Jennifer when I helped her host a baby shower for Kelly. After that she brought me a few meals while I was on best rest waiting for my little girl to be born. How nice was that...we hardly knew each other at the time and she was sweet enough to bring us some wonderful food! So, I was more than happy to return the favor when Charlotte was born.This is a recipe for the cookies I took her for dessert. They resemble those old fashioned peanut butter cookies you probably made when you were little...but better!! At least I think so because I love chocolate and peanut butter together!

Chocolate Peanut Butter Cookies
1 pkg devils food cake mix
4 oz. cream cheese (room temp)
1/2 cup peanut butter
1 egg

Preheat oven to 375 degrees. Mix all four ingredients on low speed x 2 min and then on medium for 2 min. Roll dough into 1 inch balls and put on non stick cookie sheet. Dip fork into granulated sugar and make "criss-cross" shape on top. Bake for 7-8 minutes.

My hints:
**I felt the batter was a little too dry. So I added a little water (maybe a TBLS or two). It still was really grainy and I didn't think it would work, but they came out great!
**Be prepared...the mixing is a mess. Use a big bowl!
**It makes a lot of cookies and you don't have to space them to far apart on the cookies sheet (they don't really spread).
**You can make then 1-2 weeks ahead and freeze after baked. Then take out as needed.