Peanut Butter Icebox Dessert
Ingredients
- 2 1/4 C. crushed peanut butter cookies (about 11 cookies)
- 1/4 C. sugar
- 1/4 C. butter or margarine, melted
- 2 3 oz. pkg. cream cheese, softened
- 1 C. confectioners' sugar
- 1 8 oz. carton frozen whipped topping, thawed, divided
- 2 1/2 C. cold milk
- 2 3.9 oz. pkg. instant chocolate pudding
- Additional peanut butter cookies broken into pieces
Directions
In a bowl, combine crushed cookies, sugar and butter; press into an ungreased 13x9x2 baking dish. Bake at 350 degrees 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 C. 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 cookie pieces. Refrigerate for at least 1 hour before serving.
