| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dessert | 16 | Servings | |
INGREDIENTS
| 35 | Creme-filled chocolate sandwich cookies (Oreo) | |
| 1/2 | c | Butter; melted |
| 1 | pk | (5.1-oz) instant vanilla pudding mix |
| 2 | c | Milk |
| 1 1/4 | c | Creamy peanut butter |
| 1 | ct | (8-oz) Cool Whip |
INSTRUCTIONS
Crush cookies. Combine with butter. Reserve 1/4 cup of crumb mixture. Press into bottom of a 13x9-inch pan. Bake at 375 degrees for 5 minutes. Cool for 15 minutes. Combine pudding and milk. Beat until smooth. Add peanut butter, beating with a whisk until smooth and thick. Fold in Cool Whip. Spoon over crumb mixture in pan; sprinkle with reserved crumb mixture. Chill 3 hours before serving. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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