|2 1/4 cups • crushed Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies|
|1/4 cup • Sugar|
|1/4 cup • Butter • melted|
|2 • packages (3 ounces each) cream cheese, softened|
|1 cup • Confectioners’ sugar (10X)|
|8 oz • frozen whipped topping, thawed, divided|
|2 1/2 cups • cold 2% milk|
|2 • packages (3.9 ounces each) instant chocolate pudding mix|
|• Additional peanut butter cookies, broken into pieces|
In a large bowl, combine crushed cookies, sugar, and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 6–8 minutes or until golden brown; cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over cooled crust.
In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving.