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1-3/4 cups cold milk 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1/4 cup creamy peanut butter 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 24 HONEY MAID Honey Grahams 6 squares BAKER'S Semi-Sweet Baking Chocolate 3 Tbsp. butter POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Gently stir in whipped topping. Layer one-third of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams. MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams. REFRIGERATE at least 8 hours. Store leftovers in refrigerator. Kraft Kitchens Tips How to Easily Cut Dessert into Serving Pieces To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade. Variation Prepare as directed, using fat free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping. Easy Chocolate Eclair Dessert Prepare as directed, omitting the peanut butter. Micheale's NOTE: I used a large box of Instant Pudding with 2 Cups cold milk 2/3 large carton of cool whip The chocolate topping is a little tough to cut, so the second time I used the remaining 1/3 of cool whip and drizzled with chocolate and caramel ice cream topping. I like the chocolate better even though harder to cut, but the cool whip was good as well. |
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