Peanut Butter Chocolate Dessert

Here it is September. Fall is not officially here yet but it will be later this month. I don’t mind fall at all. It is probably my favorite season. September is also a good month because it is my beautiful daughter’s birthday on the 15th. Happy Birthday Sam.

Aster is the flower of the month for September. I don’t have any asters in my flower garden but I do have a lot of hydrangeas. Hydrangeas are her favorite flower. Here is a bouquet she picked from my flower garden.

Sam discovered this dessert in one of my old Taste of Home magazines and has made it several times now. Possibly it is her favorite dessert. I’m not sure. Her favorite dessert for a long time was Amish Apple Pie. That was then replaced with Chocolate Chip Pecan Pie, which I always make for the holidays and her birthday. Both of the recipes can be found on my blog.

I thought I would give this recipe a try to see if it is as delicious as she claimed. Now, this dessert does have cool whip as an ingredient. I’m not too fond of cool whip but I don’t mind using it on occasion.

I can confirm that this is a delicious dessert and also easy to make. Even if you are not fond of cool whip, you are going to love the rich and smooth flavor of this dessert that includes both chocolate and peanut butter. There is a layer of oreo cookie crumbs for the crust, a creamy peanut butter layer and then a layer that includes chocolate pudding and more whipped topping.

Peanut Butter Chocolate Dessert

Servings: 8
Difficulty: easy
Print

20 chocolate cream-filled sandwich cookies (such as Oreos), divided
2 tablespoons butter, melted
1 block (8 ounces) cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioners’ sugar, divided
1 carton (16 ounces) frozen whipped topping (such as Cool Whip), thawed, divided
15 miniature peanut butter cups, chopped
1 cup whole milk
1 package (3.9 ounces size) instant chocolate fudge pudding mix

In a food processor crush 16 of the oreo cookies. (Reserve 4 cookies for topping.) Combine with the melted butter. Press into an ungreased 8 or 9-inch square dish; set aside.

In a large bowl of a stand mixer, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Blend in half of the whipped topping. Spread over the cookie crust. Sprinkle with the chopped peanut butter cups.

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. Blend in remaining whipped topping. Spread over the peanut butter cups.

Roughly chop the remaining Oreo cookies and sprinkle over the top. Cover and chill for at least 3 hours before serving.

Notes:
1. A plastic Ziplock bag and rolling pin can also be used to crush the cookies.
2. This is a dessert that doesn’t require any baking and is great for potlucks.