Easy Peanut Butter and Chocolate Eclair Dessert
Ingredients:
1 3/4 cups of cold milk
1 small packagae vanilla instant pudding mix
1/4 cup creamy peanut butter
1 (8 oz.) tub Cool Whip
24 Honey Maid Grahams
6 squares Baker's semi-sweet baking chocolate
2 Tbsp. butter
1 3/4 cups of cold milk
1 small packagae vanilla instant pudding mix
1/4 cup creamy peanut butter
1 (8 oz.) tub Cool Whip
24 Honey Maid Grahams
6 squares Baker's semi-sweet baking chocolate
2 Tbsp. butter
Directions:
Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in Cool Whip. Layer 1/3 of the grahams and half of the pudding mixture in a 13X9 inch dish, breaking grahams as necessary to fit.Repeat layers. Top with remaining grahams.
Microwave chocolate and butter in a microwaveable bowl on high for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.
Refrigerate at least 8 hours. Store in refrigerator.