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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