- 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 graham crackers
- 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.), broken into pieces
- 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 13×9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining graham crackers.
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.
When it comes time to slice this cake make sure to use a warm knife and to clean it after every slice.
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