Prep
0-15 min
Cook
3 HRS
Calories
310
Ingredients
18
peanut butter sandwich cookies, finely crushed (about 2 cups), divided
1/4 cup
butter, melted
1/4 cup
Kraft Smooth Peanut Butter
1 pkg
(4-serving size) Jell-O Vanilla Instant Pudding
3 cups
cold milk, divided
1 pkg
(4-serving size) Jell-O Chocolate Instant Pudding
2 cups
Jet-Puffed Miniature Marshmallows
1 cup
thawed Cool Whip Whipped Topping
Instructions
Step 1
Combine 1-1/2 cups cookie crumbs and butter; press onto bottom of 9-inch square pan. Refrigerate 15 min.
Step 2
Meanwhile, beat peanut butter, dry vanilla pudding mix and 1-1/2 cups milk in medium bowl with mixer until blended.
Step 3
Beat chocolate pudding mix and remaining milk in separate medium bowl with mixer 2 min. Blend in melted chocolate; spread over crust.
Step 4
Reserve 1 Tbsp. of the remaining cookie crumbs for topping; sprinkle remaining crumbs over chocolate layer. Cover with marshmallows, then spread with peanut butter mixture.
Step 5
Refrigerate 3 hours. Top with COOL WHIP just before serving; sprinkle with reserved cookie crumbs.