Easy Peanut Butter & Chocolate Eclair Dessert

This delectable, chocolatey dessert stores well and travels easily when prepared in a disposable foil pan or storage container.

Prep: 30 Min.
Total: 8 hours 30 Min (Incl. refrigerating)

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 immediately over grahams.

Refrigerate at least 8 hours. Store in refrigerator.

Makes 24 servings, 1 piece each.

Variation: Prepare as directed, omitting the peanut butter.
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This was picked out by my kids for Easter Dinner Dessert. It was VERY Easy and QUICK to make too, I made it the night before, it came out GREAT everyone loved it.

The first thing I wanted to do when I read this was smack myself-

I can't believe I didnt think to add pb!!(I live for pb)

This is gonna be sooo good!!(This has me thinkin memorial day already-I am soooo making this)

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Avoid Fruits~N~Nuts....you are what you eat!!!

I made this for Easter and it was a hit!