No-Bake Dessert with Chocolate, Gingersnap and Peanut Butter Filled DelightFulls

[DRAFT]
  • Total: 20 min
  • Prep: 20 min
  • Yield: 12-16 Servings
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Ingredients

1 cup crushed gingersnap cookies (about 18 cookies)

4 tablespoons butter, melted

1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchatel), at room temperature

3/4 cup reduced fat or regular creamy peanut butter

1 cup powdered sugar

1 container (8 oz.) frozen light whipped topping, thawed, divided

1 1/2 cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls Peanut Butter Filled Morsels, divided

1 cup 1% milk

1 pkg. (3.9 oz.) chocolate instant pudding and pie filling mix

6 gingersnap cookies, coarsely chopped

Directions

  1. COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.

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