Chocolate and Peanut Butter Layer Cake

• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup cold milk
• 1/2 cup Kraft Crunchy Peanut Butter
• 1 cup thawed Cool Whip Whipped Topping
• 2 round chocolate cake layers (9 inch), cooled
• 1/4 cup coarsely chopped pretzels

1. Beat pudding mix and milk in medium bowl with whisk 2 min.
2. (Pudding will be thick.)
3. Add peanut butter; mix well.
4. Stir in Cool Whip.
5. Stack cake layers on plate, spreading half the Cool Whip mixture between layers.
6. Spread remaining Cool Whip mixture onto top of cake; sprinkle with pretzels.

cold milk, crunchy, topping, chocolate cake, pretzels

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-layer-cake-175384.aspx (may not work)