30 cream filled chocolate sandwich cookies, about 2-l/4 cups, crushed
l/3 cup butter melted
l-3/4 cups cold milk
l pkg. instant vanilla pudding mix
l cup peanut butter
l pkg, German chocolate sweet, chopped (4 0zs.
l carton l2 oz. frozen whipped topping thawed
In a bowl combine cookie crumbs and butter; set aside l/4 cup for topping. Press remaining crum mix into ungreased l3x9 pan. Bake at 375 for 5 mins. cool completely. In a mixing bowl beat milk and pudding mix for 2 mins. or until thickened. Immediatley stir in peanut butter and chocolate. Fold in whipped topping. Spread over cooled crust. Sprinkle with reserved crumb mixture. Cover and rrefrigerae for 4 hrs. or overnight.. Serves l2
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