1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1/4 cup PLANTERS Creamy Peanut Butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24HONEY MAID Honey Grahams
6 oz. BAKER'S Semi-Sweet Chocolate
3 Tbsp. butter
BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 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. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
REFRIGERATE 8 hours.
kraft kitchens tips
HOW TO EASILY CUT DESSERT INTO SERVING PIECES
To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade.
Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.
EASY CHOCOLATE ECLAIR DESSERT
Prepare as directed, omitting the peanut butter.