Peanut Butter Icebox Dessert

Peanut Butter Icebox Dessert

Peanut Butter Icebox Dessert

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Oh, my!  This was excellent!  I figured it would be good but it was really good.  However, I made one small modification out of necessity that made all the difference.  Instead of peanut butter cookies for the crust (which, believe it or not, Wal-mart didn’t have), I got these instead:

Peanut Butter Cup Cookies

These cookies were amazing delicious and they made an awesome crust.  I will definitely be using these every time I make this dessert.

Ingredients:

  • 2-1/4 cups crushed peanut butter cookies (or Peanut Butter Cup cookies by Keebler)
  • ¼ cup sugar
  • ¼ cup butter or margarine
  • 2 packages (3 ounces each), softened cream cheese (see note below)
  • 1 cup powdered sugar
  • 1 carton (8 ounces) cool whip, thawed, DIVIDED
  • 2-1/2 cups cold milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • Additional peanut butter cookies, broken into pieces

Directions:

In a bowl, combine crushed cookies, sugar and butter; press into an ungreased 13x9x2 inch baking dish.  Bake at 350 for 6-8 minutes or until golden brown; cool on a wire rack.

In a mixing bowl, beat cream cheese and powdered 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.  Yield:  12 servings

Notes:

  • I used an 8 ounce package of cream cheese instead of two 3 ounce packages.  It worked fine.
  • I didn’t read the recipe carefully and didn’t notice that you mixed half of the cool whip with the cream cheese and powdered sugar.  So after I finally got the cream cheese mixture spread over the crust – no easy task! – I realized my mistake.  So I scraped it all off and mixed in the cool whip.  It was much easier to spread after that.  Lesson:  Read the directions carefully before you start cooking.
  • I did not grease the pan for the crust but I will next time.  The dessert was just a little bit hard to get out of the dish.  I think if I had greased the dish it wouldn’t have been a problem.
  • I baked the crust more like 10 or 12 minutes instead of the 6 to 8.  Check it after 6 and see if the center is set.  If not, bake it a little longer.

from Quick Cooking magazine, January/February 2001

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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