Prepare a glass 13 x 9 inch cake pan. Crush entire package of chocolate cookies in a plastic freezer bag until crushed coarsely. Pour into pan and add melted butter. Mix and press into bottom of pan for crust.
Next layer is 1 box of chocolate pudding made with 2 cups milk. Before pudding sets, pour over crust mixture and spread evenly.
Next layer is another box of pudding made with only 1 3/4 cup milk. When milk & powder are blended, fold in 1/3 of the tub of Cool Whip until mixed thoroughly. Pour over other pudding layer and spread evenly.
The top layer is made with the remaining Cool Whip and fold into it the peanut butter (melt in microwave about 20 seconds to make it easier to blend) until mixed well. Pour that over previous layers and spread evenly. Top with BAKER'S® Chocolate Chunks (optional).
Refrigerate for 1 hour before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.