Easy Peanut Butter & Chocolate Eclair Dessert

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Ingredients
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1/4 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 HONEY MAID Honey Grahams
6 squares BAKER'S Semi-Sweet Chocolate
3 Tbsp. Butter

BEAT pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

REFRIGERATE 8 hours.

Comments

  1. Josh.Meagan.Abigail8/16/2010

    These were good. I think I would double up on the chocolate on top because, well, it's yummy. And I am wondering (if you like an extra cruch)if you double up the graham crackers on each layer, if that would help them not get soft.

    ReplyDelete

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