Monday, June 10, 2013

Peanut Butter Chocolate Dessert

Peanut Butter Chocolate Dessert
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20 minute prep
servings: 9-12

20 Oreo's, divide
2 Tbsp butter, softened or melted
8 oz cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
16 oz cool whip, thawed and divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package chocolate fudge pudding mix (3.9 oz)

1. Crush 16 Oreo's and mix with butter. Press into a 9-inch square pan (I may use a 9-inch pie plate next time). Set aside; place in the freezer until you're ready for it.

2. In a mixing bowl, place cream cheese, peanut butter and 1 cup powdered sugar and beat until smooth. Fold in half of the whipped topping. Dump onto the Oreo crust. Sprinkle with half or three quarters of the chopped peanut butter cups.

3. Mix 1 cup cold milk and the chocolate fudge pudding, let sit for 20 to 30 minutes until the pudding has set a little. Then fold in the rest of the whipped topping (8 oz). Dump onto the chopped peanut butter cups.

4. Chop remaining oreo's (you should have 4) and the rest of the chopped peanut butter cups and place on top of the pudding mixture. You should now have a beautiful three layer dessert. Refrigerate for 4 hours or overnight. (Note: I placed mine in the freezer for a couple of hours then moved it to the fridge; I was running short on time that day)

This dessert was a hit! I took it to our friend's house for a dinner gathering and it was oh so good! It it something I will make again. I made the crust with too many oreo's (like 22, because I didn't read the directions properly) and it made an extra thick crust which was delicious but it made the top layer spill over which wasn't pleasant. I'll be a better direction reader next time. :)

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