Peanut Butter Cup Squares

Name: Peanut Butter Cup Squares
Prep time: 15 min
Total time: 270 min
Yield: 16
Ingredients: 25 NUTTER BUTTER Cookies (peanut shape), divided; ¼ cup butter or margarine, melted; 1 pkg. cream cheese, softened; ½ cup creamy peanut butter; 1 cup milk; 1 pkg. vanilla instant pudding; 2½ cups frozen whipped topping, divided; 3 oz. semi-sweet baking chocolate

A Nutter Butter Cookie crust topped with a layer of creamy peanut butter and glistening chocolate--these squares elevate a candy store favorite to an elegant delight.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

25 NUTTER BUTTER Cookies (peanut shape), divided
¼ cup butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
½ cup creamy peanut butter
1 cup cold milk
1 pkg. (3.4 oz.) vanilla instant pudding
2½ cups thawed frozen whipped topping, divided
3 oz. semi-sweet baking chocolate

Directions

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

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

Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 min. or until whipped topping is completely melted; stir until chocolate is completely melted and mixture is well blended. Cool completely.

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.

Recipe Tips

Better For YouGood news! You'll save 40 calories and 3 grams of total fat, including 2 grams of saturated fat, per serving by preparing with Neufchatel cheese, fat-free milk, vanilla fat-free sugar-free instant pudding and frozen reduced-fat whipped topping.