- 1 pouch (17.5 oz) Betty Crocker peanut butter cookie mix
- Vegetable oil, water, and egg called for on cookie mix pouch
- 1/3 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 container (12 oz) Cool Whip, thawed
- 2 boxes (4-serving size each) chocolate instant pudding mix
- 3 cups cold milk
- 3 Butterfinger candy bars (1/9 oz each), unwrapped, chopped (about 1 1/2 cups)
- Heat oven to 375. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
- In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
- In another medium bowl, beat dry pudding mix and milk with a whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layers. Cover and refrigerate 4 hours.
- When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.