Peanut Butter & Chocolate Eclair Dessert

photo & recipe provided by: kraftrecipes.com

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4 cups  cold milk

1/4 cup  PLANTERS Creamy Peanut Butter (allergic or don't want, just as good w/o peanutbutter)

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

24 HONEY MAID Honey Grahams

6 oz.  BAKER'S Semi-Sweet Chocolate

3 Tbsp.  butter

Make It

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.