Prep Time
15 Mins
Yield
Makes 12 servings

How to Make It

MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.

PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Nutritional Information
Calories: 280
Total fat: 14 g
Saturated fat: 7 g
Cholesterol: 10 mg
Sodium: 440 mg
Carbohydrate: 36 g
Dietary Fiber: 2 g
Sugars: 25 g
Protein: 5 g
Vitamin A: 4% DV
Vitamin C: 0% DV
Calcium: 6% DV
Iron: 8% DV

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