~ 20 chocolate cream-filled chocolate sandwich cookies, divided
~ 2 tablespoons butter, softened
~ 1 package (8 ounces) cream cheese, softened
~ 1/2 cup peanut butter
~ 1-1/2 cups confectioners' sugar, divided
~ 1 carton (16 ounces) frozen whipped topping, thawed and divided
~ 15 miniature peanut butter cups, chopped
~ 1 cup cold milk 1 package (3.9 ounces) instant chocolate fudge pudding mix
Directions
~ Crush 16 cookies; toss with the butter. Press into an un-greased 9-inch 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.
No comments:
Post a Comment