Peanut Butter Icebox Dessert Recipe

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

  • 1 package (8 ounces) Girl Scout Peanut Butter Sandwich Cookies, crushed, divided
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/3 cups 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

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° 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 1-1/2 cups 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 1/4 cup crushed 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

  • 1 package (8 ounces) Girl Scout Peanut Butter Sandwich Cookies, crushed, divided
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/3 cups 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
  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° 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 1-1/2 cups 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 1/4 cup crushed 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

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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"

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