Peanut Butter Squares

Ingredients
15 OREO Cookies, finely crushed
1/4 cup (1/2 stick) margarine or butter, melted
1 pkg. (8 oz.) brick cream cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
2 Tbsp. milk
2 cups thawed COOL WHIP Whipped Topping

Instructions

• BLEND cookie crumbs and margarine in small bowl. Press firmly onto bottom of 8-inch square pan; refrigerate until ready to use.
• BEAT cream cheese and sugar in large bowl with electric mixer on high speed until light and fluffy. Add peanut butter and milk; beat until well blended. Stir in whipped topping.
• SPREAD evenly over crust. Refrigerate 5 hours. Cut into 9 squares to serve. Store leftover dessert squares in refrigerator.

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