chocolate eclaire pudding with peanut butter

How To Make chocolate eclaire pudding with peanut butter

• 1

  BEAT PUDDING AND MILK IN LARGE BOWL WITH WHISK FOR 2 MINUTES. ADD PEANUT BUTTER; MIX WELL. STIR IN COOL WHIP.
• 2

  LAYER 1/3 OF THE GRAHAMS CRACKERS ON THE BOTTOM OF THE 9 X 13 PAN. POUR 1/2 OF THE PUDDING MIXTURE ON TOP OF THE GRAHAM CRACKERS.
• 3

  LAYER ANOTHER 1/3 OF THE GRAHAM CRACKERS ON TOP OF THE PUDDING. POUR THE OTHER 1/2 OF THE PUDDING MIXTURE ON TOP OF THE GRAHAM CRACKERS
• 4

  LAYER THE FINAL 1/3 OF THE GRAHAM CRACKERS ON TOP OF THE PUDDING.
• 5

  OPEN THE CHOCOLATE FROSTING AND POUR INTO A MICROWAVE BOWL. MICROWAVE FOR 30 SECONDS. STIR AND POUR OVER THE GRAHAM CRACKERS. REFRIGERATE AT LEAST 8 HOURS.
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