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    Recipe: peanut butter-chocolate icebox dessert

    Frozen Desserts Articles

    Pistachio Pie 2
    Source: Flickr


    Peanut Butter-Chocolate Icebox Dessert
    2 1/4 cups crushed peanut butter cookies (about 11 cookies)
    1/4 cup granulated sugar
    1/4 cup butter or margarine, melted
    6 ounces cream cheese, softened
    1 cup confectioners’ sugar
    1 (8 ounce) carton frozen whipped topping, thawed, divided
    2 1/2 cups cold milk
    2 (3.9 ounce) boxes instant chocolate pudding mix
    Additional peanut butter cookies, broken into pieces

    In a bowl, combine crushed cookies, sugar and butter; press into an ungreased 13 x 9 x 2-inch baking dish. Bake at 350 degrees F for 6 to 8 minutes or until golden brown; cool on a wire rack.

    In a mixing bowl, beat cream cheese and confectioners’ sugar. Fold in 1 cup whipped topping. Spread over cooled crust.

    In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Refrigerate for at least 1 hour before serving.

    Makes 12 to 15 servings.