Friday, June 28, 2013

We made this recipe for Father's Day because we were looking for a new dessert, and it is SO yummy! It's rich and creamy and satisfies every chocolate/peanut butter bone in your body :-)

First Layer:  Oreo Crust

28 chocolate sandwich cookies (Oreo)  for crust, 8 cookies for topping (a 14 oz. package has 36 cookies), cookies need to be crushed into crumbs
1/4 cup powdered sugar
1/3 cup butter, melted

Combine cookie crumbs and powdered sugar.  Whisk until well mixed.  Add melted butter.  Pour the mixture into a 9"x13" pan and press into the bottom. Smooth the surface with the back of a spoon.  Refrigerate the chocolate pie crust for at least an hour.

Second Layer:  Whipped Cream Cheese

One 8 oz. cream cheese, softened
1 cup powdered sugar
1 cup cool whip
One package Snickers or Reese's peanut butter cup candy bars, cut into small chunks

Beat cream cheese and powdered sugar together.  When well blended, fold in cool whip.  Spread on top of the crust. and refrigerate.  Spread half of the candy bars on top of the cream cheese.  Refrigerate.

Third Layer:  White Chocolate Pudding (optional layer)

One 3 oz. package instant vanilla pudding
2 cups milk
1 cup cool whip

Mix pudding with milk until pudding starts to thicken.  Fold in cool whip.  Spoon over cream cheese layer.

Fourth Layer:  Chocolate Peanut Butter

One 6 oz. Instant Chocolate Fudge Pudding Mix
3 cups milk
1 cup cool whip
1/2 cup peanut butter (Creamy or Chunky)

Mix pudding and milk until pudding starts to thicken.  Fold in the cool whip and  peanut butter.  Spoon over vanilla pudding layer.  Sprinkle the remaining cookie crumbs and remaining candy bar chunks over the top of the top layer.

Fifth Layer:  Cool Whip (or whipped cream)

Put a dollop of whipped cream on each cut piece OR you can spread the cool whip over the whole top.  If you spread the cool whip over the whole top, sprinkle the cookie crumbs and candy bar chunks on the cool whip, not the chocolate layer.  Refrigerate.


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