• Ingredients
  • 2 1/4 cups crushed chocolate sandwich cookies
  • 1/3 cup butter or margarine, melted
  • 1 3/4 cups cold milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup peanut butter
  • 1 (4 ounce) bar German sweet chocolate, chopped
  • 1 (12 ounce) container frozen whipped topping, thawed

Directions

  • In a bowl, combine cookie crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees F for 5 minutes; cool completely. In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. Immediately stir in peanut butter and chocolate. Fold in whipped topping. Spread over cooled crust. Sprinkle with reserved crumb mixture. Cover and refrigerate for 4 hours or overnight.