Reese'S Peanut Butter Cup-Chocolate Dessert (No-Bake)
- 16 Oreo cookies (use regular size cookies)
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup smooth reese's peanut butter (can use a different brand of peanut butter)
- 1 1/2 cups confectioners' sugar, divided
- 1 (16 ounce) container cool whip frozen whipped topping, thawed and divided
- 12 Reese's Peanut Butter cups, chopped (can use more or less)
- 1 cup cold half-and-half cream (can use milk)
- 1 (4 ounce) package chocolate fudge instant pudding mix
- 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.
cookies, butter, cream cheese, smooth reeses peanut butter, confectioners, cool whip frozen, butter, cold half
Taken from www.food.com/recipe/reeses-peanut-butter-cup-chocolate-dessert-no-bake-297058 (may not work)