Shelly's Recipe

PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT

Category: Desserts

1 3/4 cups cold milk
1 (4-serving size) package vanilla flavor instant pudding
1/4 cup creamy peanut butter
1 (8 oz.) container frozen whipped topping, thawed
24 graham cracker 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 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 leftovers in refrigerator.

VARIATION: Chocolate Eclair Dessert - Prepare as directed, omitting the peanut butter.