One box instant chocolate pudding mix

1/2 cup plain yogurt

1 1/2 cups milk

enough peanut butter cookie dough to make approximately one dozen cookies (I used homemade, but perhaps you could sub the refridgerated kind)

three graham crackers, crushed

whipped cream, nuts, sprinkles, marachino cherries, etc., to garnish

Preheat oven to 350*. Mix the cookie dough and graham cracker crumbs. Press into a 9 inch pie plate and bake for approximately ten minutes. Set aside to cool. Prepare the pudding mix by whisking with the milk until thick, about three minutes. Stir in the yogurt. Pour the pudding into the crust and place in the fridge for at least one hour. Cut into wedges and garnish as desired.

I thought this recipe up when I had some leftover peanut butter cookie dough that needed to be used. I wasn’t happy with how the first batch of cookies had come out (too crumbly), but I didn’t want to waste the rest of the dough. My hubby and I eat sugar free and reduced sugar foods, so that is what I used. You could use any flavor of pudding that you like (vanilla or pistachio would be good). You could use softened cream cheese or sour cream instead of the yogurt. This would also be good with chocolate chip or sugar cookie dough.