Easy Peanut Butter & Chocolate Eclair Dessert

“From the latest Kraft magazine. I havent tried it but it looks and sounds delicious.”
READY IN:
8hrs 20mins
SERVES:
24
YIELD:
24 squares
UNITS:
US

Ingredients Nutrition

  • 1 34 cups cold milk
  • 1 (106 g) package instant vanilla pudding
  • 14 cup smooth peanut butter
  • 3 cups thawed Cool Whip
  • 45 graham wafers (enough to fix a 9x13 pan)
  • 6 ounces semi-sweet chocolate baking squares
  • 3 tablespoons butter

Directions

  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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