Easy Peanut Butter & Chocolate Eclair Dessert
1 Picture
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
Details
Servings 24
Adapted from kraftrecipes.com
Preparation
Step 1
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.
Kraft Kitchens Tips
How to Easily Cut Dessert into Serving Pieces
To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade.
Variation
Prepare as directed, using fat free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping.
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