|Posted by Stacey @ Savory & Sweet on April 22, 2012 at 10:35 AM|
Face, meet heaven.
Recipe Courtesy of Ashley Baron
20 Oreo cookies, divided
2 tablespoons butter
softened1 package (8 oz.) cream cheese
softened1/2 cup peanut butter
1-1/2 cups confectioners' sugar divided
1 carton (16 ounces) frozen whipped topping, thawed,divided
15-20 miniature peanut butter cups, chopped
1 cup cold milk1 package
1 Box (3.9 ounces) instant chocolate pudding mix
Crush16 cookies; toss with the butter. Press into an ungreased 9-inch squaredish; set aside. In a large bowl, beat the cream cheese, peanut butterand 1 cup confectioners' sugar until smooth. Fold in half of thewhipped topping. Spread over crust. Sprinkle with chopped peanut buttercups. In another large bowl, beat the milk, pudding mix and remainingconfectioners' sugar on low speed for 2 minutes Let stand for 2 minutesor until soft-set. Fold in remaining whipped topping. Spread overpeanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Devour shamelessly.