Easy Peanut Butter & Chocolate Eclair Dessert

Recipe by Jennygal
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
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DIRECTIONS

  • 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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