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Tuesday, March 6, 2018

Peanut Butter Oreo Dessert

1 pkg. (15.5 oz) Oreo cookies
5 Tbsp. butter , melted
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1 1/4 cups powdered sugar
2 cartons (8 ounces) frozen whipped topping, thawed, divided
1 pkg. (8 oz) Reeses miniature peanut butter cups, divided
3 1/2 cups cold milk
1 pkg. (3.4 oz) instant chocolate pudding
1 pkg. (3.4 oz) instant white chocolate pudding

Process cookies in food processor until fine crumbs form.  Reserve 1/2 cup of the crumbs and set aside. Transfer the remaining crumbs to a  medium bowl and mix in butter.  Press onto bottom of 13×9 inch dish.  Set aside.
In a large bowl, beat the cream cheese, peanut butter and powdered  sugar until smooth. Fold in one container of  whipped topping. Spread over crust. Sprinkle with 1/2 of the package of peanut butter cups.
In another large bowl, beat the milk and pudding mix on low speed for 2 minutes. Let stand until soft-set.  Take 1/2 cup of  whipped topping from the second container and fold into the pudding.  Spread over peanut butter layer.
Spread remaining whipped topping on top.
Coarsely chop remaining peanut butter cups and sprinkle on top along with the 1/2 cup reserved Oreo crumbs. Cover and chill for at least 3-4 hours.

recipe resource here

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