- 20 Chocolate sandwich cookies, finely crushed
(about 1-2/3 cups), divided
cup butter, melted
- 1 tub
(8 ounces) cream cheese spread
cup creamy peanut butter
- 1 tub
(8 ounces) frozen whipped topping, thawed and divided
package (3.9 ounces) chocolate instant pudding
cups cold milk
cup coarsely chopped cocktail peanuts
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.
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
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.
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