Try this Peanut Butter Dessert recipe, or contribute your own.
Suggest a better descriptionCrush cookies. Combine with butter. Reserve 1/4 cup of crumb mixture. Press into bottom of a 13x9-inch pan. Bake at 375 degrees for 5 minutes. Cool for 15 minutes. Combine pudding and milk. Beat until smooth. Add peanut butter, beating with a whisk until smooth and thick. Fold in Cool Whip. Spoon over crumb mixture in pan; sprinkle with reserved crumb mixture. Chill 3 hours before serving. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 16 | ||
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Calories: 1844 | ||
Calories from Fat: 782 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.9g | 116 % | |
Saturated Fat 29.5g | 147 % | |
Monounsaturated Fat 38g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 1887.9mg | 65 % | |
Potassium 921mg | 24 % | |
Total Carbohydrate 255.5g | 75 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 244.6g | ||
Protein 24.8g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1844
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