Oreo Peanut Butter Cup No Bake Dessert Food

OREO, PEANUT BUTTER CUP NO BAKE DESSERT

Steps:

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. 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. 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. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

PEANUT BUTTER OREO DESSERT

Steps:

• Crush 16 cookies with a food processor or by hand; Add the butter and combined well with the cookies. Press firmly into an ungreased 9-in. square dish. Set aside for later.
• 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.
• Cut each peanut butter cups into 6 pieces. Sprinkle peanut butter layer with 6 of the chopped peanut butter cups. Reserve the remaining peanut butter cups for the top.
• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes until pudding starts to set. Fold in remaining whipped topping.
• Spread the chocolate pudding mixture over the peanut butter cups. Chop the remaining cookies and peanut butter cups and sprinkle over the top. Cover and chill for at least 3 hours.
• Read more: http://www.tasteofhome.com/recipes/peanut-butter-chocolate-dessert#ixzz39OHLZ8Jo

REESE'S PEANUT BUTTER CUP-CHOCOLATE DESSERT (NO-BAKE)

Steps:

• Prepare a 9-inch pan.
• Coarsely chop all of the peanut butter cups; set aside.
• For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
• Press into the bottom of the pan; place in refrigerator while preparing the filling.
• In a mixing bowl beat cream cheese with peanut butter until smooth.
• Add in 1 cup confectioners sugar and beat until combined and smooth.
• Fold in HALF of the thawed Cool Whip topping.
• Spread over the crust.
• Sprinkle with half of the chopped peanut butter cups.
• In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
• Spread over the chopped peanut butter cups.
• Sprinkle the remaining chopped peanut butter cups over the top.
• Cover and chill a minimum of 4 or more hours.