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Monday, November 9, 2015


What could be better than peanut butter and chocolate together in a "no-bake" recipe?  Is that crickets I'm hearing.....that's what I thought.

This dessert is so tasty!  I recently made it for a family gathering and decided to double the recipe since we are dessert lovers.  Let me tell you, the 9 x 9 version would have been plenty big enough.  It is rich and loaded with flavor, so a small piece is just right.    I'll be sharing the "original", which will satisfy approximately 6-8 people.


20 Oreo cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
½ cup peanut butter
1 ½ cups powdered sugar, divided
1 carton (16 oz.) frozen whipped topping, thawed and divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. (3.9 oz) instant chocolate fudge pudding mix

(Obviously, you can "lighten" this recipe up on both the calories and the guilt, by using low fat versions of several of these's totally up to you!)


Crush 16 Oreo cookies until coarse.  Add the melted butter and press into the bottom of a 9x9 inch pan.

In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth.     Fold in half of the whipped topping and spread over the Oreo crust layer.  Sprinkle with the chopped peanut butter cups but reserve some to sprinkle on the top.

In another bowl, beat the milk, pudding mix, and remaining ½ cup powdered sugar on low for about 2 minutes.  Let stand for two minutes.  Fold in the remaining whipped topping.  Spread on top of the peanut butter cups.  Sprinkle the top with the remaining crushed Oreos and peanut butter cups.  Cover and chill for 3 hours before serving.  

Thanks to: The Recipe Critic for the recipe!

1 comment:

  1. You are so amazing! A lady who are good at making cakes is so charming!


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