Friday, April 3, 2009

Peanut Butter Icebox Dessert

Peanut Butter Icebox Dessert

2 1/4 cups crushed peanut butter cookies (about 11 cookies)
1/4 cup sugar
1/4 cup butter or margarine, 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 milk
2 packages (3.9 ounces each) instant chocolate pudding
Additional peanut butter cookies broken into pieces

In a bowl, combine crushed cookies, sugar and butter; press into an
ungreased 13 x 9 x 2 baking dish. Bake at 350 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
cup 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. Yield: 12-15