Sarah's StoryThis delectable, chocolatey dessert stores well and travels easily when prepared in a disposable foil pan or food storage container.
1 3/4 c
(4 serving size) jell-o vanilla instant pudding
creamy peanut butter
(8oz.) cool whip, thawed
squares bakers semi-sweet baking chocolate
Find more recipes at goboldwithbutter.com
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Pour 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 the pudding mixture in 13x9-inch dish, breaking grahams necessary to fit. Repeat layers. Top with remaining grahams.
2Microwave chocolate and butter in microwavable bowl on HIGH 2 min. stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.
3Refrigerate at least 8 hours. Store in refrigerator.
Variation: Prepare as directed, omitting the peanut butter.
kristen hunt kris0318 - Nov 16, 2010
Wow this sounds delicious! Can't wait to try it
Cin Straw's Kitchen NanatomyGrands - Aug 23, 2011
love this. chocolate, pudding and peanut butter...yuummmO
Jen Lobb j3lobb - Oct 6, 2011
i made this with lemon pudding (no peanut butter) and grated lemon peel in the pudding...delish!!! i get rave reviews every time i make this and I change the flavors every time for fun-its like a dessert you can't mess up...sooooo yummy!