Line 9-inch square pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.
Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup Cool Whip; spoon over crust. Refrigerate until ready to use.
Microwave chocolate and remaining Cool Whip in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.
Kraft Kitchen Tips!
Prepare using Kraft Crunchy Peanut Butter.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4.5 g
Cholesterol 15 mg
Sodium 130 mg
Carbohydrate 13 g
Fibre 1 g
Sugars 8 g
Protein 2 g
36 servings, 1 piece (38 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.