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      Peanut/Chocolate Mud Pie Squares

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      Ingredients:



      • 20 Chocolate sandwich cookies, finely crushed
        (about 1-2/3 cups), divided

      • 1/4
        cup butter, melted

      • 1 tub
        (8 ounces) cream cheese spread

      • 1/2
        cup creamy peanut butter

      • 1/4
        cup sugar

      • 1 tub
        (8 ounces) frozen whipped topping, thawed and divided

      • 1
        package (3.9 ounces) chocolate instant pudding

      • 1-1/2
        cups cold milk

      • 1/4
        cup coarsely chopped cocktail peanuts


      Line
      9-inch square pan with plastic wrap, with ends of plastic extending over sides.


      Mix 1-1/4 cups cookie crumbs and
      butter; press onto bottom of prepared pan. Refrigerate until ready to use.


      Beat
      cream cheese spread, peanut butter and sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups
      whipped topping. Spread over crust. Top with 1/4 cup of the remaining cookie
      crumbs.


      Beat
      pudding mix and milk in same bowl with mixer on low speed, 2 min. Stir in remaining shipped topping; spoon over dessert. Top
      with remaining crumbs and nuts.


      Freeze
      overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly.


      Use plastic wrap handles to lift dessert from pan before cutting into squares

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