Peanut Butter Cup Squares
This recipe serves 30. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 114 calories. If 27 cents per serving falls in your budget, Peanut Butter Cup Squares might be an outstanding gluten free recipe to try. A mixture of jell-o vanilla flavor instant pudding, philadelphia cream cheese, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 4 hours and 30 minutes.
Instructions
Line 9-inch square pan with Reynolds Wrap Aluminum 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 blended.
Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. 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.