Peanut-Chocolate Mud Pie Squares

• 1-1/2 cups plus 2 Tbsp Oreo Baking Crumbs, divided
• 1/4 cup butter, melted
• 1 cup Philadelphia Cream Cheese Product
• 1/2 cup Kraft Smooth Peanut Butter
• 1/4 cup sugar
• 3 cups thawed Cool Whip Light Whipped Topping, divided
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1-1/2 cups cold milk
• 1/4 cup coarsely chopped peanuts

1. Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides.
2. Mix 1-1/4 cups baking crumbs and butter; press onto bottom of prepared pan.
3. Refrigerate until ready to use.
4. Beat cream cheese product, peanut butter and sugar in medium bowl with mixer until blended.
5. Gently stir in 1-1/2 cups Cool Whip; spread over crust.
6. Top with 1/4 cup of the remaining baking crumbs.
7. Beat pudding mix and milk in same bowl with mixer on low speed 2 min.
8. Stir in remaining Cool Whip; spoon over dessert.
9. Top with remaining crumbs and nuts.
10. Freeze overnight.
11. Remove dessert from freezer 20 min.
12. before serving; let stand at room temperature to soften slightly.
13. Use plastic wrap handles to remove dessert from pan before cutting into squares.

baking crumbs, butter, philadelphia cream cheese, butter, sugar, topping, cold milk, peanuts

Taken from www.kraftrecipes.com/recipes/peanut-chocolate-mud-pie-squares-125012.aspx (may not work)