- 1 3/4 c
- cold milk
- 1 pkg
- instant vanilla pudding
- 1/4 c
- smooth peanut butter
- 3 c
- cool whip
- graham crackers (enough to fix a 9 x 13" pan)
- 6 oz
- semi-sweet chocolate baking squares
- 3 Tbsp
How to Make Peanut Butter and Chocolate Eclair Dessert
- 1Pour milk into large bowl. Add pudding mix and beat with wire whisk for 2 minutes or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
- 2Layer 1/2 of graham crackers and half of the pudding mixture in 9 x 13" pan, breaking graham crackers if necessary to fit. Repeat layers, topping with graham crackers.
Microwave chocolate and butter on medium heat for 1 1/2 minutes, stirring after 1 minutes. Stir completely melted and then spread over graham crackers. Refrigerate at least 8 hours. Keep refrigerated. YUMMY!!