Peanut Butter & Chocolate Eclair Dessert

I found this recipe in one of my old Kraft foods magazines and decided I needed to make it. The peanut butter flavor was not overwhelming, and the filling was so creamy. It was very fast to put together and was pretty tasty! 

– Jodi

Peanut Butter & Chocolate Eclair Dessert
1 pkg Vanilla Instant Pudding
1-3/4 cups milk
1/4 cup creamy peanut butter
1 8 oz tub Cool Whip, thawed
24 Graham Crackers
6 squares Baker’s Semi-Sweet Chocolate
3 Tbsp butter

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 13×9-inch dish, breaking crackers as necessary to fit. Repeat layers. Top with remaining crackers.
Microwave chocolate and butter in microwaveable bowl on high about 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams. Refrigerate 8 hours.

Cheesy Chicken Pot Pie

Last night I needed a fast easy dinner, so I made this quick pot pie. The frozen veggies made the prep very fast. The Garlic Butter crescents on top added a lot of flavor. This was so good, we won’t have trouble eating up the leftovers!

– Jodi

3 cups chopped cooked chicken
1 16 oz. pkg. frozen vegetable blend
1 can mushrooms
about 1/2 cup onion
1/2 lb. Velveeta, cut into 1/2-inch cubes
1 can cream of chicken soup
1 can crescent rolls (I used the garlic butter ones)

Heat oven to 375ºF. Combine all ingredients except dough in 13×9-inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 min. or until crust is golden brown.