Ingredients
16 Nutter Butter cookies, crushed, divided 1/4 cup sugar1/4 cup butter, melted1 package (8 ounces) cream cheese, softened1-1/3 cups confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided2-1/2 cups cold 2% milk2 packages (3.9 ounces each) instant chocolate pudding mix
Preparation
In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust.
In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.
