Peanut Butter & Chocolate Eclair Dessert

By srumbel

Creamy, crunchy layers of peanut butter, graham crackers and rich chocolate make this easy pan éclair a uniquely delicious addition to the dessert table.
from kraftrecipes.com

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-3/4 cups cold milk
• 1/4 cup PLANTERS Creamy Peanut Butter
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 24 graham crackers
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
• 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 grahams and half of 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. or until butter is melted, 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 JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.
Easy Chocolate Eclair Dessert


total:
24 servings

Prepare as directed, omitting the peanut butter.