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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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! Ingredients:
30 oreo cookies, finely crushed (about 2-1/4 cups) |
1/3 cup butter, melted |
1-3/4 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup peanut butter |
4 ounces german sweet chocolate, chopped |
1 carton (12 ounces) frozen whipped topping, thawed |
Directions:
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.
2. In a bowl, whisk 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.
3. Cover and refrigerate for 4 hours or overnight. Yield: 12-15 servings.
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