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Jul 23, 2010

Easy Peanut Butter & Chocolate Eclair Dessert












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 HONEY MAID Honey Grahams
6 squares  BAKER'S Semi-Sweet Chocolate
3 Tbsp. Butter

make it

BEAT pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. 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.

Compliements: Kraft Foods

CROCK-POT STEAK SOUP

3 cups water
2 small chopped onions
3 stalks chopped celery
2 slices carrots
1 pound canned tomatoes
1 teaspoon pepper
Salt as desired
1 (10 oz.) pkg frozen mixed vegetables
1 pound diced chuck roast or top round browned and
1 tablespoon beef base -- granules or paste
1/2 cup butter or margarine
1/2 cup flour


Put all ingredients except butter and flour in crock pot. Cover and cook
on low 8-10 hours. One hour before serving, turn to high. Make a roux of
1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth.
Pour into crock-pot and stir until thickened.