Taste of Home
Peanut Butter Icebox Dessert
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 15 servings.
Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It's covered with a smooth cream cheese mixture, chocolate pudding and whipped topping (or this
whipped topping substitute) for a lovely layered look. —Nancy Mueller, Bloomington, Minnesota
Ingredients
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16 Nutter Butter cookies, crushed, divided
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1/4 cup sugar
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1/4 cup butter, melted
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1 package (8 ounces) cream cheese, softened
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1-1/3 cups confectioners' sugar
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1 carton (8 ounces) frozen whipped topping, thawed, divided
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2-1/2 cups cold 2% milk
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2 packages (3.9 ounces each) instant chocolate pudding mix
Directions
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1.
In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack.
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2.
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust.
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3.
In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
1 piece: 323 calories, 15g fat (9g saturated fat), 27mg cholesterol, 217mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 4g protein.
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