12 thin vanilla creme-filled chocolate sandwich cookies
2 Tbsp. dry roasted peanuts, finely chopped
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How do I make it ?
Microwave chopped chocolate and 1 cup Cool Whip in microwaveable bowl on HIGH 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred; cool.
Meanwhile, gradually add milk to 1/4 cup peanut butter in medium bowl, beating constantly with mixer until well blended. Add dry pudding mix; beat 2 min. Gently stir in remaining Cool Whip.
Place 1 cookie in each of 12 paper-lined muffin cups; top with pudding mixture, then melted chocolate mixture.
Microwave remaining peanut butter in microwaveable bowl 30 to 40 sec. or until melted; drizzle over desserts. Sprinkle with nuts.
Freeze 4 hours or until firm.
Kraft Kitchen Tips!
Looking for a dessert to serve at a party? Peanut butter and chocolate make a great flavour combination in this chilled dessert that makes enough to serve 12.
How to Easily Drizzle the Melted Peanut Butter
Spoon melted peanut butter into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle peanut butter over desserts.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 7 g
Cholesterol 5 mg
Sodium 190 mg
Total carbohydrate 28 g
Dietary fibre 2 g
Sugars 18 g
Protein 4 g
12 servings, 1 mini pie (78 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.