Peanut Butter Dessert
Makes 15 servings
Photo: goodiesfirst (CC BY 2.0)
A chilled layered dessert with a crushed chocolate sandwich cookie crust and a peanut butter pudding-and-whipped-topping filling, made in a 13 x 9 inch pan.
Directions
- Combine cookie crumbs and butter, and reserve 1/4 crumb mixture. Press into bottom of a 13 x 9 2 inch pan. Bake at 375 degrees for 5 minutes. Let cool on a wire rack for 15 minutes.
- Combine pudding mix and milk; beat with wire whisk until smooth. Add peanut butter, beating with whisk until smooth and thickened. Fold in whipped topping. Spoon over crumb crust, and sprinkle with reserved crumb mixture. Cover and chill at least 3 hours.
- Combine the cookie crumbs and melted butter, and reserve 1/4 of the crumb mixture. Press the rest into the bottom of a 13 x 9 x 2 inch pan. Bake at 375 degrees for 5 minutes. Let cool on a wire rack for 15 minutes.
- Combine the pudding mix and milk; beat with a wire whisk until smooth. Add the peanut butter, beating with the whisk until smooth and thickened. Fold in the whipped topping.
- Spoon over the crumb crust and sprinkle with the reserved crumb mixture. Cover and chill at least 3 hours.
Goes well with
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