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I love a quick and easy recipe. Someone left a Spring 2008 issue of Kraft Food and Family magazine at the gym and this recipe caught my eye. It is super easy to make and I had most of the ingredients on hand. I wondered if it would be worth the effort and it definitely was. I’m sure to make this easy dessert again.
What You Need
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
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 Chocolate
3 Tbsp. butter
BEAT pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half the pudding mixture in 13×9-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 over grahams.
REFRIGERATE 8 hours.
The graham crackers get soft in the pudding/peanut butter mixture creating a peanut butter pie with a graham cracker crust flavor.
~I used skim milk and fat free Cool Whip.
~Melted chocolate chips could easily take the place of the Baker’s Chocolate Squares.
~The chocolate hardens and won’t cut neatly.
I can’t wait to enjoy this each night this week. Yum!
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