Peanut Butter Chocolate Dessert
Kristin bramble
ingredients
- 20 chocolate cream-filled chocolate sandwich cookies, divided
- 2 tbsp. butter or margarine, melted
- 1 package cream cheese, room temperature
- 1/2 cup peanut butter
- 1 1/2 cups confectioners’ sugar, divided
- 1 carton (16 oz.) frozen whipped topping, thawed, divided
- 15 miniature peanut butter cups, chopped
- 1 cup cold milk
- 1 package (3.9 oz.) instant chocolate fudge pudding mix.
directions
- 1
Crush 16 cookies; toss with the butter. Press onto the bottom of an ungreased 9-inch square dish. In a mixing bowl, beat the cream cheese, peanut butter and 1 cup of confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
- 2
In another mixing bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over top. Cover and chill for at least 3 hours.
Source: Kristin Bramble
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