1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-3/4 cups cold milk
1/4 cup creamy peanut butter
1 tub (8 oz.) whipped topping, thawed
24 honey graham crackers
6 squares semi-sweet baking chocolate
3 tablespoons butter
Beat pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in whipped topping. Layer 1/3 of the grahams and half 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 over grahams.
Refrigerate 8 hours.
Boiled Peanuts CrockPot Slow Cooker Recipe
2 weeks ago