- 16
Ingredients
- 25 Nutter Butter cookies, divided
- 1/4 cup margarine, melted
- 1 pkg (8 oz) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup cold milk
- 1 pkg (3.4 oz) instant vanilla pudding mix
- 2 1/2 cups Cool Whip, thawed
- 3 squares semi-sweet chocolate
Preparation
Step 1
Line a 9" square pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with margarine; press onto bottom of prepared pan.
Beat cream cheese and peanut butter in medium bowl with whisk until well blended. Add milk and dry pudding mix; beat 2 minutes. Stir in 1 cup Cool Whip; spoon over crust. Refrigerate until ready to use.
Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in pan. Chop remaining cookies; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.