Prep Time
20 Mins
Cook Time
5 Hours
Yield
Makes 24 servings

How to Make It

PROCESS cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13- x 9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1 1/4 cups COOL WHIP; mix well. Spread over crust.

BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.

REFRIGERATE 4 hours.

Nutritional Information
Calories: 230
Total fat: 13 g
Saturated fat: 7 g
Cholesterol: 25 mg
Sodium: 290 mg
Carbohydrate: 26 g
Dietary Fiber: 1 g
Sugars: 18 g
Protein: 3 g
Vitamin A: 6% DV
Vitamin C: 0% DV
Calcium: 6% DV
Iron: 6% DV

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