Ingredients
- 2 cups Oreo crumbs from about 25 regular Oreos
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1 cup peanut butter creamy
- 1 cup powdered sugar
- 16 ounces whipped topping divided
- 5.9- ounce instant chocolate pudding mix
- 3 cups milk cold
- 1 cup Reese’s Peanut Butter Cups chopped
- 1/4 cup chocolate fudge sauce
- 1/4 cup peanut butter warmed
Instructions
- Blend the Oreo crumbs with melted butter. Press the mixture firmly into a 9x13 baking dish to create the crust layer.
- Put it in the freezer to set. About 15-20 minutes should be enough.
- While the crust is in the freezer, get a mixing bowl. Whisk the cream cheese, powdered sugar and peanut butter together.
- Blend until the mix is smooth. Fold in half of the whipped topping and blend it in. Set the other half of the topping aside.
- In another bowl, mix the chocolate pudding and cold milk. Stir until it thickens a little.
- Get the crust from the freezer.
- First, spread the mixture of peanut butter and cream cheese evenly.
- Next, get the pudding bowl and pour it on top of the previous layer. Finish off by spreading the other half of the whipped topping.
- Sprinkle the chopped Reese’s Peanut Butter Cups on top. Drizzle the dessert with warmed peanut butter and chocolate fudge sauce.
- Put everything in the fridge to chill for 4-5 hours. This gives time for all the layers (and flavors) to blend together.
- Once the dessert has had a chance to set, slice, serve and enjoy!
Nutrition
Calories: 514kcal | Carbohydrates: 52g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 444mg | Potassium: 341mg | Fiber: 2g | Sugar: 39g | Vitamin A: 446IU | Vitamin C: 0.01mg | Calcium: 117mg | Iron: 3mg
