For a finishing touch, drizzle these fluffy squares with melted chocolate instead of sprinkling with cookie crumbs.

30 chocolate with white filling sandwich cookies, finely crushed (about 2 1/4 c.)
1/3 c. butter, melted
1 (4 serving size) pkg. INSTANT vanilla pudding mix
1 3/4 c. milk
1 c. peanut butter
1 (4 oz.) pkg. German sweet chocolate, chopped
1 (12 oz.) container frozen whipped dessert topping, thawed

Combine cookies and butter; reserve 1/4 cup for topping, if desired. Press remaining cookie mixture onto the bottom of a 13 x 9 x 2 inch baking pan. Bake in a 375 degree oven for 5 minutes. Cool completely.

Prepare pudding mix according to package directions, EXCEPT use only the 1 3/4 cups milk. Immediately stir in peanut butter and chocolate. Fold in dessert topping. Spread mixture evenly over cooled crust. Top with reserved cookie mixture. Cover and chill several hours or overnight. Cut into squares to serve. Makes 15 servings.

Nutrition information per serving: 347 calories; 7 g pro., 28 g carbo., 25 g fat, 7 mg chol., 236 mg sodium. U.S. RDA: 13% niacin, 14% phosphorus.