This is a nice and light dessert. I was pleasantly surprised at how good it is. Something I will definitely be making again!
Peanut Butter & Éclair Dessert Recipe Courtesy: kraftfoods.com
- 3/4 cups cold milk
- 1 pkg. (4-serving size) Vanilla Pudding & Pie Filling
- 1/4 cup creamy peanut butter
- 1 tub (8 oz.) Cool Whip, thawed
- 24 Graham Crackers
- 6 squares 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 13×9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Refrigerate at least 8 hours.
Right before serving, 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. (I recommend waiting to do this until you serve or chocolate on top will not look appealing. It sweats in the refrigerator so it will have condensation on the top (I speak from experience).
Store leftovers in refrigerator.