Peanut Butter Icebox Dessert Recipe

4.5 3 2
Peanut Butter Icebox Dessert Recipe
Peanut Butter Icebox Dessert Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Icebox Dessert Recipe

Read Reviews
4.5 3 2
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2-1/4 cups crushed peanut butter cookies (about 11 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, 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 milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • Additional peanut butter cookies, broken into pieces

Directions

In a 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 mixing bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over cooled crust. In another mixing 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. 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

  • 2-1/4 cups crushed peanut butter cookies (about 11 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, 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 milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • Additional peanut butter cookies, broken into pieces
  1. In a 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 mixing bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over cooled crust. In another mixing 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. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut Butter Icebox Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Vivm User ID: 6173051 254543
Reviewed Sep. 24, 2016

"I brought this dessert to work and they all raved about it. I will make it again!"

MY REVIEW
ak47gramma User ID: 1987841 33908
Reviewed Mar. 10, 2010

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

MY REVIEW
prking451 User ID: 3428713 75173
Reviewed Dec. 13, 2008

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

Loading Image