Peanut-Chocolate Mud Pie Squares
16 servings
12h 25min Cook
Ingredient List
- 20 OREO Cookies, finely crushed (about 1-2/3 cups), divided
- ¼ cup butter, melted
- 1 tub (8 oz.) cream cheese spread
- ½ cup creamy peanut butter
- ¼ cup sugar
- 1 tub (8 oz.) frozen whipped topping, thawed, divided
- ¼ cup coarsely chopped salted peanuts
- 1 pkg. (3.9 oz.) chocolate instant pudding mix
- 1½ cups cold milk
Nutritional Information
| Calories | 280 |
| Total fat | 18g |
| Saturated fat | 9g |
| Cholesterol | 25mg |
| Sodium | 320mg |
| Total Carbohydrate | 27g |
| Dietary fiber | 1g |
| Total sugars | 18g |
| Protein | 5g |
| Calcium | 6% DV |
| Iron | 6% DV |
- 1Line 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.
- 2Beat 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.
- 3Beat 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.
- 4Freeze 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.