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
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Let's Make It
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.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Prepare with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding.
For a double-peanut butter variation, substitute 1 pkg. (16 oz.) peanut butter sandwich cookies for the OREO Cookies.
Prepare crust as directed, except use all the cookie crumbs. Grate 1 oz. BAKER'S Semi-Sweet Chocolate; sprinkle over dessert before refrigerating.
How to Easily Cut the Dessert to Serve
Place dessert in freezer about 1 hour before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0.6816g
* 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.