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Peanut Butter Icebox Dessert

 Peanut Butter Icebox Dessert
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.
12-15 ServingsPrep: 20 min. + chilling


  • 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


  • 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.