This week is all about delicious summer desserts! This recipe comes from Taste of Home and became an instant family favorite! This was so simple to make and a no-bake dessert. It does need time to chill so it’s a great make ahead dessert! I have made this twice and I did make a couple small changes the second time that I think worked well. I used two full rows of Oreos for the bottom crust and melted the butter for the crust. This recipe is written with my changes. If you or your family love chocolate and peanut butter this is fabulous! You will love it!
INGREDIENTS
1 package Oreo cookies. Using two full rows for the bottom crust and 5-6 more to crumble on top.
2 Tablespoons butter, melted and slightly cooled
1 – 8oz. package of cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioners sugar, divided
1 large container of Cool Whip (16 oz)
20 mini peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounce) instant chocolate fudge pudding mix
DIRECTIONS
Crunch two rows of Oreos from the package, add melted butter and mix well. Press cookie mixture into a 9 inch in greased square pan, set aside. In a large bowl, beat the cream cheese, peanut butter and one cup of confectioners sugar until smooth. Fold in half of the whipped topping, spread over the cookie crust. Sprinkle with half of the chopped peanut butter cups. In another large bowl beat the milk, pudding mix and remaining confectioners sugar on low speed for two minutes. Let stand for another two minutes or until it s slightly thickened. Fold in remaining whipped topping and spread over peanut butter cups. Crush 5 – 6 more Oreo cookies and sprinkle on the top and add the remaining peanut butter cups on the top. Cover and chill in fridge for three hours.
Enjoy!
