Publisher Photo
Publisher Photo
"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!"
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 5 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
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 or margarine, melted
  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup peanut butter
  • 1 package (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 mixing bowl, beat 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.
Originally published as Card Club Dessert in Quick Cooking July/August 2000, p36

Nutritional Facts

1 piece: 383 calories, 24g fat (11g saturated fat), 15mg cholesterol, 372mg sodium, 36g carbohydrate (23g sugars, 2g fiber), 7g protein.

  • 30 creamed-filled chocolate sandwich cookies, finely crushed (about 2-1/4 cups)
  • 1/3 cup butter or margarine, melted
  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup peanut butter
  • 1 package (4 ounces) German sweet chocolate, chopped
  • 1 carton (12 ounces) frozen whipped topping, thawed
  1. 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 mixing bowl, beat 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.
Originally published as Card Club Dessert in Quick Cooking July/August 2000, p36

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