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Easy Peanut Butter & Chocolate Eclair Dessert
From the latest Kraft magazine. I havent tried it but it looks and sounds delicious.
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(106 g) package
instant vanilla pudding
cup smooth peanut butter
graham wafers (enough to fix a 9x13 pan)
ounces semi-sweet chocolate baking squares
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.
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.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
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