1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/3 cup peanut butter
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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