Peanut/Chocolate Mud Pie Squares - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Peanut/Chocolate Mud Pie Squares









  • 20 Chocolate sandwich cookies, finely crushed (about 1-2/3 cups), divided
  • 1/4 cup butter, melted
  • 1 tub (8 ounces) cream cheese spread
  • 1/2 cup creamy peanut butter
  • 1/4 cup sugar
  • 1 tub (8 ounces) frozen whipped topping, thawed and divided
  • 1 package (3.9 ounces) chocolate instant pudding
  • 1-1/2 cups cold milk
  • 1/4 cup coarsely chopped cocktail peanuts

Line 9-inch square pan with plastic wrap, with ends of plastic extending over sides.

Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups whipped topping. Spread over crust. Top with 1/4 cup of the remaining cookie crumbs.

Beat pudding mix and milk in same bowl with mixer on low speed, 2 min. Stir in remaining shipped topping; spoon over dessert. Top with remaining crumbs and nuts.

Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly.

Use plastic wrap handles to lift dessert from pan before cutting into squares

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