Easy Peanut Butter & Chocolate Eclair Dessert

By d_s1

Ingredients

• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-3/4 cups cold milk
• 1/4 cup Kraft Smooth Peanut Butter
• 3 cups thawed Cool Whip Whipped Topping
• 45 Honey Maid Graham Wafers
• 6 squares Baker's Semi-Sweet Chocolate
• 3 Tbsp. butter

Preparation

Step 1

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

MICROWAVE chocolate and butter in microwaveable bowl on MEDIUM 1-1/2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over wafers.

REFRIGERATE 8 hours.