Peanut Butter Icebox Dessert Recipe
Peanut Butter Icebox Dessert Recipe photo by Taste of Home

Peanut Butter Icebox Dessert Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-15 servings

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

  1. 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.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over cooled crust.
  3. 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

Reviews for Peanut Butter Icebox Dessert

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MY REVIEW
Reviewed Mar. 10, 2010

"We love peanutbutter, and this is good!!"

MY REVIEW
Reviewed Dec. 13, 2008

""Leftover crushed cookies"--what are leftover cookies?! LOL"

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