Recipe From: Shiree Christensen
This was at the Easter Dinner and disappeared pretty quick!
20 Chocolate crème filled cookies (I found Reese's filled oreos)
2 Tbsp. Butter, softened
1 package (8 oz.) cream cheese, softened
1/2 Cup peanut butter
1 1/2 cups confectioners sugar, divided
1 carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, divided
1 Cup cold milk
1 package (3.9 oz.) instant chocolate fudge pudding mix
1. Crush 16 cookies; toss with the butter. Press into an ungreased 9 in. square dish. Set aside.
2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
3. In another large bowl, beat the milk, pudding mix, and remaining confectioners sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
4. Spread over peanut butter cups. Crush remaining cookies. Spread on top. Cover and chill at least 3 hours.
Yield: 12-16 servings.
This was at the Easter Dinner and disappeared pretty quick!
20 Chocolate crème filled cookies (I found Reese's filled oreos)
2 Tbsp. Butter, softened
1 package (8 oz.) cream cheese, softened
1/2 Cup peanut butter
1 1/2 cups confectioners sugar, divided
1 carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, divided
1 Cup cold milk
1 package (3.9 oz.) instant chocolate fudge pudding mix
1. Crush 16 cookies; toss with the butter. Press into an ungreased 9 in. square dish. Set aside.
2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
3. In another large bowl, beat the milk, pudding mix, and remaining confectioners sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
4. Spread over peanut butter cups. Crush remaining cookies. Spread on top. Cover and chill at least 3 hours.
Yield: 12-16 servings.
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