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Card Club Dessert

"'My bridge club loves squares of this rich and creamy peanut butter filling over a cookie-crumb crust,' shares Margaret Wochos from Mt. Home, Arkansas. 'Everyone asks for seconds!'"
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20 m servings
Original recipe yields 12 servings

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  1. In a bowl, combine cookie crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees F for 5 minutes; cool completely. In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. Immediately stir in peanut butter and chocolate. Fold in whipped topping. Spread over cooled crust. Sprinkle with reserved crumb mixture. Cover and refrigerate for 4 hours or overnight.


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simple and the family loved it! Didn't have time to chill as long as the recipe calls for but it was still good. My son said he thinks he'd like it ev en better frozen.

great when made...even better when we took the time to let it freeze. Kids say it can't go to card club ladies...has to stay at home !

I chopped up an Aldi dark chocolate bar and mixed through the filling.

I loved this recipe! It was rich and creamy. Make sure you mix the milk and pudding mix first as the recipe says or else it wont thicken properly.

i love this pie. i recommend it to everyone! if you freeze it then it tastes better. Also, me and my mom got vanilla pie crust and instead of vanilla pudding we used chocolate. Hope you like it!