INGREDITIONS
One 16-ounce package peanut butter sandwich biscuits (like Nutter Butter biscuits), divided.
1/4 cup butter.
One package chocolate
1 1/2 cups cold milk (use cow's milk; the pudding will not set with soy, almond or cashew milk. I used 1% cow's milk).
4 ounces PHILADELPHIA cream cheese, soft (not low fat).
1/2 cup icing sugar
1/3 cup peanut butter.
One 8-ounce can of COOL WHIP whipped filling, thawed and divided.
1/4 cup milk chocolate granules or semi-sweet chocolate.
1/4 cup peanut butter grains.
INSTRUCTIONS
Preheat the oven to 350F. Line an 8×8-inch baking pan with aluminum foil and spray with vegetable coating; set aside.
grind 24 peanut butter biscuits
add the butter and heat to melt, about 30 seconds.
Add the melted butter to the peanut butter cookie crumbs and stir on high speed to combine, about 30 seconds.
Pour the mixture into the prepared pan and press together with the back of a spatula to form an even, flat crust.
Bake in the oven for 10 minutes. Remove the tin from the oven for to cool . While the crust is baking, you can continue with the next steps.
Place the remaining 8 peanut butter biscuits in the food processor and pulse to break the biscuits into small pieces, about 10 pulses or as needed. Store the biscuit pieces in a small covered bowl or zip-top bag to use as a garnish.
Place the pudding mix and milk in a medium bowl and whisk vigorously for at least 1 minute to completely dissolve the powder and make the mixture smooth. Place the bowl in the fridge to cool.
In a large bowl, add the cream cheese, icing sugar and peanut butter and beat with an electric hand mixer on medium-high speed for about 1 minute or until the mixture is smooth and homogeneous.
Add half the tube of COOL WHIP and beat with a hand mixer on medium-high speed for about 1 minute or until the mixture is smooth and homogeneous; set aside.
On top of the crust (make sure it has cooled), add the custard (make sure it is thick and firm) in a smooth, even layer.
Add the creamy peanut butter. I find it easiest to add it in golf ball sized scoops spread around the mould, then use a spatula to mix the scoops and create an even layer. Take your time doing this so you don't disturb the bottom layers.
Add the remaining half of the COOL WHIP in a smooth, even layer.
Cover and refrigerate for at least 2 hours or until the dessert is fully assembled. I made it 4 days before a party and put the dessert in the freezer at that time. 2 hours before the party I took it out, garnished it with the remaining ingredients and served it.
Before serving, sprinkle a little of chocolate chips, peanut butter chips.