And no matter how well air conditioned the house is, I think most of us would prefer to leave the oven off and instead indulge in cool, refreshing desserts. So today I’m sharing a recipe for No Bake Chocolate Peanut Butter Dessert. It’s really good!! And if you’re a chocolate, oreo or peanut butter fan, this will be right up your alley.
After such a great response from No Bake Oreo Delight, my brain started churning with other similar ideas. I kept the Oreo crust, but added peanut butter to the cream cheese layer, topped with layer of chopped peanut butter cups.
I kept chocolate pudding layer too, but added whipped topping for more of a chocolate mousse consistency, and more chopped peanut butter cups, and crushed oreos on top.
20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
½ cup peanut butter
1 cup powdered sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
20 Miniature Reese’s Peanut Butter Cups, divided, cut into halves/quarters.
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
Crush 16 of the Oreos, either with a food processor, or take out your frustrations and do with a rolling pin. In a small bowl mix oreo crumbs with melted butter.
Press oreo crumbs/butter mixture into bottom of 9 inch pan to form a crust.
Using electric mixer, mix softened cream cheese, peanut butter and confectioners sugar in a large bowl.
Fold in half of the whipped topping. Spread over crust. Sprinkle with half of peanut butter cups.
Make chocolate pudding according to package directions. Fold in remaining whipped topping.
Spread over peanut butter cups.
Crush remaining cookies. sprinkle over the top. Sprinkle remaining peanut butter cups.
Chill for 2-3 hours before serving.
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