Prep Time: 45 minutes
Bake Time: 10 minutes
Cool Time: 30 minutes
Chill Time: 4 hours
Total Time: 5 hours, 25 minutes
Times are approximate
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 frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O chocolate instant pudding and pie filling mix
3 cups cold milk
3 Butterfinger candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)
measuring cups and spoons
2 medium bowls
13×9-inch glass pan
Heat oven to 375°F. 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 13×9-inch (3-quart) 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 whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. 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.