In large bowl combine crushed cookies, sugar and butter; press into ungreased 9x13. Bake at 350 degrees for 6-8 min or until golden brown; cool on wire rack. In large bowl beat cream cheese and powdered sugar until smooth; fold in 1 c whipped topping. Spread over cooled crust. In another large bowl, beat milk and pudding mix on low speed for 2 min or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Cover and refrigerate for at least one hour before serving.
Originally Submitted
2/5/2013
0 Out of 5 from
0 reviews
You can add this Peanut Butter Icebox Dessert recipe to your own private DesktopCookbook.