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Easy Peanut Butter & Chocolate Eclair Dessert

  1. 1 3/4 cups cold milk
  2. 1 (106 g) package instant vanilla pudding
  3. 1/4 cup smooth peanut butter
  4. 3 cups thawed Cool Whip
  5. 45 graham wafers (enough to fix a 9x13 pan)
  6. 6 ounces semi-sweet chocolate baking squares
  7. 3 tablespoons butter
1. Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
2. Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
3. Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
4. Refrigerate at least 8 hours. Store in fridge.

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