Peanut-Chocolate Mud Pie Squares

Putting it together

1. 1.

   Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
2. 2.

   Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups whipped topping; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
3. 3.

   Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining whipped topping; spoon over crumb mixture. Top with remaining crumbs and nuts.
4. 4.

   Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.