Monday, March 11, 2013

Oreo/Peanut Butter Cup no-bake Dessert

Oreo/Peanut Butter Cup no-bake Dessert 
Photo: Oreo/Peanut Butter Cup no-bake Dessert 

 Ingredients:
 20 oreos, divided
 2 tablespoons butter, softened
 1 package (8 ounces) cream cheese, 
          softened
 1/2 cup peanut butter
 1-1/2 cups powdered sugar, divided
 1 carton (16 ounces) frozen whipped 
           topping, thawed, divided
 15 miniature peanut butter cups, chopped
 1 cup cold milk
 1 package (3.9 ounces) instant chocolate    
            fudge pudding mix

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 Directions:
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. 
Spread over crust. Sprinkle with peanut butter cups.
 In another large bowl, beat the milk, pudding mix and remaining powdered sugar on low speed for 2 minutes.  Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
 Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. 
 Yield: 12-16 servings
 Recipe from Taste of Home
A Taste of Home Recipe

Ingredients:
20 oreos, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, 
softened
1/2 cup peanut butter
1-1/2 cups powdered sugar, divided
1 carton (16 ounces) frozen whipped
topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate
fudge pudding mix


Directions:
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. 
Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining powdered sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. 
Yield: 12-16 servings
Recipe from Taste of Home

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