This is an updated oldy-but-goody. I love the classic eclair dessert and the only difference in this one is peanut butter.
I've made this twice in the past month for different occassions. But, my guilty confession is that Andy and I have been known to eat the leftovers with forks right out of the pan.
Easy Peanut Butter & Chocolate Eclair Dessert
1 3/4 c. cold milk
1 pkg (4-serving size) Jell-O instant vanilla pudding mix
1/4 c. peanut butter
1 tub (8 oz) Cool Whip, thawed
24 full-size graham crackers
6 squares semi-sweet baking chocolate
3 Tbs. butter
Pour milk into large bowl. Add pudding mix and stir until well blended. Add PB and mix well. Gently stir in Cool Whip.
Layer one third grahams and hyalf of the pudding mix in 13x9-inc dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter for 1 1/2 - 2 minutes, stirring after 1 min. Stir until chocolate is completely melted. Spread immediately over grahams.
Refrigerate at least 8 hrs (I served mine after about 4 hrs and it was fine!).
1 3/4 c. cold milk
1 pkg (4-serving size) Jell-O instant vanilla pudding mix
1/4 c. peanut butter
1 tub (8 oz) Cool Whip, thawed
24 full-size graham crackers
6 squares semi-sweet baking chocolate
3 Tbs. butter
Pour milk into large bowl. Add pudding mix and stir until well blended. Add PB and mix well. Gently stir in Cool Whip.
Layer one third grahams and hyalf of the pudding mix in 13x9-inc dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter for 1 1/2 - 2 minutes, stirring after 1 min. Stir until chocolate is completely melted. Spread immediately over grahams.
Refrigerate at least 8 hrs (I served mine after about 4 hrs and it was fine!).
1 comment:
this was good!
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