Peanut Butter Cup Squares

Name: Peanut Butter Cup Squares
Prep time: 15 min
Cook time: 4 min
Total time: 4 min
Ingredients: 25 peanut butter sandwich cookies, divided; 1/4 cup butter or margarine, melted; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/2 cup creamy peanut butter; 1 cup cold milk; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 2-1/2 cups thawed COOL WHIP Whipped Topping, divided; 3 oz. BAKER'S Semi-Sweet Chocolate

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Prep Time: 15 minutes

Cook Time: 4 hours, 15 minutes

Total: 4 hours, 30 minutes

Servings: 16

Author : My Food and Family

baking chocolate butter

Ingredients

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25 peanut butter sandwich cookies, divided1/4 cup butter or margarine, melted1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1/2 cup creamy peanut butter1 cup cold milk1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding2-1/2 cups thawed COOL WHIP Whipped Topping, divided3 oz. BAKER'S Semi-Sweet Chocolate

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Instructions

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Step 1

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

Step 2

Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

Step 3

Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Step 4

Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.