Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
br>Arrange 15 graham cracker squares evenly in pan.
In
Line the bottom of a 9 x 13-inch shallow pan with graham crackers.
Beat pudding mix with milk until thick.
Fold in Cool Whip.
Spread pudding mixture over crackers.
Top with another layer of crackers.
Set aside.
Melt the chocolate and margarine together over low heat.
Stir until smooth.
Add powdered sugar, beaten egg, vanilla and salt.
Beat until smooth.
Spread over top layer of crackers.
Cover with plastic wrap.
Refrigerate at least 4 hours.
To serve, cut in squares.
Microwave chocolate baking squares in a microwave-safe bowl
Prepare pudding as directed on package, using 1/2 cup less milk.
After it sets up, fold in Cool Whip.
In a 9 x 13-inch baking pan, layer approximately 1/3 of crackers, covering completely.
Cover crackers with 1/2 of cream mixture. Repeat layers.
Top with remaining crackers, covering completely.
Melt chocolate, butter and milk over low heat or in microwave.
Stir until smooth.
Gradually add powdered sugar, mixing until well blended.
Spread over crackers.
Refrigerate several hours or overnight.
Line the bottom of a 13 x 9 baking pan with graham crackers; set aside. Combine chocolate pudding and 1 cup of milk; fold in half the whipped topping. Spread over graham crackers; add another layer of graham crackers on top. Repeat, using vanilla pudding in place of chocolate. Top with graham crackers. Blend remaining ingredients together. Pour over top. Refrigerate overnight.
ereal into pan.
Place chocolate squares in small microwavable bowl with
Melt chocolate baking squares in pan on stove or in microwave. Dip strawberries in chocolate. Lay on wax paper to allow chocolate to harden.
In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm.
In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces.
Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
8 ounces chopped white chocolate baking squares or bars over low heat
8 ounces chopped white chocolate baking squares or bars over low heat
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
medium bowl, combine dry chocolate pudding mix, remaining 2/3
r a double boiler, melt chocolate squares in butter over low to
he refrigerator.
Cut in squares.
nto wet ingredients. Fold in chocolate.
Divide batter between two
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
3-inch baking pan with squares of graham crackers.
It
Line 9 x 13-inch pan with graham cracker squares.
Beat pudding with 2 to 2 1/2 cups of milk; fold in Cool Whip.
Pour over crackers.
Over pudding, lay a layer of graham cracker squares.
Chill overnight.
Next morning, frost with chocolate frosting.
Mix pudding per box directions.
Add Cool Whip.
Cover bottom of 9 x 13-inch pan with layer of graham cracker squares.
Cover crackers with half the pudding mixture.
Repeat the layer.
Top these with one more layer of graham crackers.
Cover the top layer (graham crackers) with your choice of frosting.
Cover with clear wrap and refrigerate overnight.