Frozen Peanut-Chocolate Mud Pie
adapted from Kraft

Servings - 16   Serving size - 1/16th of pie   Points Plus per serving - 5 points+
Calories - 203,   Total Fat - 8.6g,   Carb. - 27g,   Protein - 3.4g,   Fiber - 1g

5 - 100 calorie pkgs. of Oreo Thin Crisps, crushed 
1/4 cup unsalted butter, melted
1 tub ( 8 oz.) Light Cream Cheese Spread
1/4 cup peanut butter
1/4 cup granulated sugar
1 tub ( 8 oz ) Cool Whip FREE, thawed and divided
2 TBS. chopped peanuts
1 ( 1.4 oz.) box  of sugar free chocolate fudge pudding mix
1 1/2 cups cold fat free milk

1.  Line an 8" or 9" baking dish with plastic wrap, with ends extending over sides to use as handles later to remove frozen pie from pan.  Mix 1 cup of cookie crumbs ( reserve the rest for later )  with melted butter and press into bottom of pan.  Place in refrigerator until ready to use. 
2.  Beat cream cheese spread, peanut butter and sugar in medium bowl with electric mixer until combined.  Gently stir in half the container of cool whip FREE.  Spread mixer over crust.  Top with half the remaining cookie crumbs.  
3.  In same bowl used for peanut butter mixture, combine the milk and the pudding mix.  Mix for 2 minutes until mixture begins to thicken.  Fold in remaining cool whip FREE.  Spread over crumb mixture.  Top with remaining crumbs and chopped peanuts.  
4.  Cover with plastic wrap and seal tightly.  Freeze overnight.  Remove from freezer and allow to sit at room temperature at least 20- 30  minutes before slicing and serving.  Use plastic wrap handles to remove dessert from pan before cutting into squares.