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Peanut Butter Icebox Dessert Recipe

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Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert from Nancy Mueller of Bloomington, Minnesota. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping for a lovely layered look.

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Peanut Butter Icebox Dessert Recipe

Prep: 20 min. + chilling

Yield: 12-15 Servings

20 20

Ingredients

2-1/4 cups crushed peanut butter cookies (about 11 cookies)
1/4 cup sugar
1/4 cup butter, melted
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
Additional peanut butter cookies, broken into pieces

Directions

In a large bowl, combine crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 6-8 minutes or until golden brown; cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over cooled crust.
In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving. Yield: 12-15 servings.

Originally published as Peanut Butter Icebox Dessert in Quick Cooking January/February 2001, p36

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