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