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Card Club Dessert

By: Margaret Wochos

"'My bridge club loves squares of this rich and creamy peanut butter filling over a cookie-crumb crust,' shares Margaret Wochos from Mt. Home, Arkansas. 'Everyone asks for seconds!'"

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 1/4 cups crushed chocolate sandwich cookies
1/3 cup butter or margarine, melted
1 3/4 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup peanut butter
1 (4 ounce) bar German sweet chocolate, chopped
1 (12 ounce) container frozen whipped topping, thawed

Directions

In a bowl, combine cookie crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees F for 5 minutes; cool completely. In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. Immediately stir in peanut butter and chocolate. Fold in whipped topping. Spread over cooled crust. Sprinkle with reserved crumb mixture. Cover and refrigerate for 4 hours or overnight.