Card Club Dessert

1. 1

   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. baking pan. Bake at 375u00b0 for 5 minutes; cool completely.

2. 2

   In a bowl, whisk 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.

3. 3

   Cover and refrigerate for 4 hours or overnight.

* Per serving · 4 servings · Values may vary.

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