January 18, 2022

9 oz. package chocolate wafer cookies, finely crushed
¼ teaspoon salt
½ cup melted butter
1 teaspoon vanilla
1 (8 oz.) package cream cheese
1 cup Signature brand peanut butter*
¾ cup milk
2 (4 oz.) size packages French vanilla instant pudding
5 cups frozen Lite Whipped topping, thawed
1 cup dry-roasted peanuts, coarsely chopped
1 (7 oz.) tub dipping chocolate
Miniature chocolate-covered peanut butter cups (optional)
Chopped dry-roasted peanuts (optional)
  • Preheat the oven to 325° F. 
  • In a medium bowl stir together chocolate wafer cookies, Wood's Maple Sugar, and salt. 
  • Add melted butter and vanilla, stir until mixture is evenly moist. 
  • Press cookie mixture firmly and evenly over bottom of a 13 x 9 x 2 glass baking dish. 
  • Bake 8 - 10 minutes or until the crust is firm.
  • Cool in the pan on a wire rack.
  • In a large mixing bowl whisk together peanut butter, milk and pudding mixes until combined (mixture will be stiff).
  • Fold in one-fourth of the whipped topping and the chopped peanuts.
  • Spoon peanut butter mixture evenly over crust; spread evenly.
  • Cover and chill for at least 1 hour.
  • In a microwave melt dipping chocolate according to package directions, then transfer to a medium bowl.
  • Fold together melted dipping chocolate and the remaining whipped topping until combined.
  • Spread the chocolate mixture evenly over the peanut butter layer.
  • Cover and chill for at least 4 hours or overnight. 
  • Cut into squares. 
To serve ― garnish each square with a peanut butter cup 
and/or peanuts.