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Card Club Dessert Recipe

"My bridge club loves squares of this rich and creamy peanut butter filling over a cookie-crumb crust," shares Margaret Wochos from Mt. Home, Arkansas. "Everyone asks for seconds!"

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12-15 Servings
Prep: 15 min. + chilling Bake: 5 min. + cooling

Ingredients

30 creamed-filled chocolate sandwich cookies, finely crushed (about 2-1/4 cups)
1/3 cup butter, melted
1-3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup Jif® Peanut Butter
4 ounces German sweet chocolate, chopped
1 carton (12 ounces) frozen whipped topping, thawed

Directions

In a bowl, combine cookie crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking pan. Bake at 375° for 5 minutes; cool completely.
In a bowl, whisk milk and pudding mix for 2 minutes or until thickened. Immediately stir in peanut butter and chocolate. Fold in whipped topping. Spread over cooled crust. Sprinkle with reserved crumb mixture.
Cover and refrigerate for 4 hours or overnight. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 383 calories, 24 g fat (11 g saturated fat), 15 mg cholesterol, 372 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein.

Card Club Dessert published in Quick Cooking July/August 2000, p36

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