Ingredients

The following ingredients have 24 Servings
  • 35 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3 cups), divided
  • 6 Tbsp. butter, melted
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 3 cups plus 2 Tbsp. cold milk, divided
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1/3 cup creamy peanut butter

Instruction

  • Reserve 1/4 cup cookie crumbs for later use. Combine remaining cookie crumbs with butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min.
  • Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
  • Beat pudding mixes and remaining milk in separate bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened.
  • Spread remaining COOL WHIP over dessert; sprinkle with reserved cookie crumbs. Refrigerate 4 hours or until firm.