Chocolate Oreo Peanut Butter Dream Dessert
Chocolate Oreo Peanut Butter Dream Dessert requires approximately 10 minutes from start to finish. This recipe serves 20 and costs 86 cents per serving. One serving contains 349 calories, 6g of protein, and 19g of fat. This recipe is liked by 195 foodies and cooks. Several people really liked this condiment. It is brought to you by Seeded at the Table. A mixture of powdered sugar, low fat milk, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 34%, this dish is rather bad. OREO Frozen Peanut Butter Dessert, Peanut Butter Oreo Dessert (No-Bake), and Peanut Butter Oreo Truffles (No Bake Dessert) are very similar to this recipe.
Servings: 20
Preparation duration: 10 minutes
Ingredients:
2 Butterfinger candy bars, chopped
8 oz. cream cheese, at room temperature
3/4 cup creamy peanut butter
1 large (5.9 oz.) package instant chocolate pudding mix
2 cups low-fat milk
16 oz. Cool Whip
1 package (14.3 oz.) regular Oreo cookies
1 cup powdered sugar
6 tablespoons unsalted butter, melted
Equipment:
blender
bowl
frying pan
wooden spoon
stand mixer
spatula
whisk
plastic wrap
aluminum foil
Cooking instruction summary:
Lightly grease a 13- by 9- inch pan with nonstick spray. Crush Oreos in a blender then transfer to a medium bowl. Mix in the melted butter and toss to coat. Evenly press into the bottom of the pan.In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth. I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula. Fold in half of the Cool Whip, then spread over the Oreo crust.In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk. Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap or foil and keep refrigerated until ready to serve.
Step by step:
1. Lightly grease a 13- by 9- inch pan with nonstick spray. Crush Oreos in a blender then transfer to a medium bowl.
2. Mix in the melted butter and toss to coat. Evenly press into the bottom of the pan.In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth. I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula. Fold in half of the Cool Whip, then spread over the Oreo crust.In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk.
3. Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.
4. Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap or foil and keep refrigerated until ready to serve.
Nutrition Information:
covered percent of daily need
