Peanut Butter Striped Delight

35 OREO Cookies

6 Tbsp.  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  sugar

3 cups plus 2 Tbsp. cold milk, divided

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1/3 cup  peanut butter

Process cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.

No Bake Chocolate Cake

1 cup unsalted butter, plus extra for greasing

8 oz. semisweet chocolate

3 T. black coffee

1/4 cup light brown sugar

A few drops of vanilla extract

2 2/3 cups crushed graham crackers

1/2 cup raisins

3/4 cup walnuts, chopped

Grease and line a 8 inch loaf pan with parchment. Put the chocolate, butter, coffee, sugar and vanilla extract in a pan over low heat and stir until chocolate and butter have melted, the sugar has dissolved and the mixture is well mixed. Add the crushed crackers, the raisins and walnuts and stir well. Spoon mixture into prepared loaf pan. Let set for1  to 2 hours in the refrigerator. Cut into slices and serve.

S'Mores Cheesecake Squares

S'Mores Cheesecake Squares
18 whole graham crackers, divided
1/3 cup butter, melted
1 1/4 cups granulated sugar, divided
32 ounces cream cheese
1 teaspoon vanilla extract
4 eggs
6 (1.55 ounce) bars milk chocolate candy,
coarsely chopped, divided
1 cup miniature marshmallows

Preheat oven to 350 degrees F.

Place 14 of the graham crackers in food processor container; cover. Process until finely ground. Add butter and 1/4 cup of the sugar; mix well. Press onto bottom of a 13 x 9-inch baking pan. Coarsely chop remaining 4 graham crackers; set aside.

Mix cream cheese, remaining 1 cup sugar and vanilla extract with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the chopped candy. Pour into crust. Sprinkle with remaining candy, marshmallows and reserved chopped graham crackers.

Bake for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Cut into bars.