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Peanut Butter-Chocolate Icebox Dessert


  • 2 1/4 cups crushed peanut butter cookies (about 11 cookies)
  • 1/4 cup granulated sugar
  • 1/4 cup butter or margarine, melted
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed, divided
  • 2 1/2 cups cold milk
  • 2 (3.9 ounce) boxes instant chocolate pudding mix
  • Additional peanut butter cookies, broken into pieces


  1. In a bowl, combine crushed cookies, sugar and butter; press into an ungreased 13 x 9 x 2-inch baking dish.
  2. Bake at 350 degrees F for 6 to 8 minutes or until golden brown; cool on a wire rack.
  3. In a mixing bowl, beat cream cheese and confectioners' sugar.
  4. Fold in 1 cup whipped topping.
  5. Spread over cooled crust.
  6. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer.
  7. Top with remaining whipped topping; sprinkle with cookie pieces.
  8. Refrigerate for at least 1 hour before serving.

Makes 12 to 15 servings.

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