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Chocolate-Peanut Butter Candy Dessert
Makes 12 servings
From Kraft


  1. MIX crushed cookies and margarine; press firmly onto bottom of 8-inch square pan.
  2. PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
  3. REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.
  • 12 Oreo Cookies, crushed
  • 2 Tbsp. non-hydrogenated margarine, melted
  • 1/2 cup Kraft Smooth Peanut Butter
  • 2 cups cold milk
  • 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
  • 2 cups thawed Cool Whip Whipped Topping, divided
  • 2 Tbsp. hot fudge ice cream topping
  • 1/4 cup candy-coated peanut butter pieces