Peanut Butter Icebox Dessert |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
2-1/4 cups crushed peanut butter cookies (about 11 cookies) |
1/4 cup sugar |
1/4 cup butter, 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 2% milk |
2 packages (3.9 ounces each) instant chocolate pudding mix |
additional peanut butter cookies, broken into pieces |
Directions:
1. In a large 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 large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup 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 cookie pieces. Cover and refrigerate for at least 1 hour before serving. Yield: 12-15 servings.
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