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Made This and It Didn’t Last an Hour

Sophia
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Ingredients
  

For the Crust:

  • 1 package 14.3 oz Oreo cookies (crushed into fine crumbs)
  • 1/2 cup unsalted butter melted

For the Layers:

  • 1 cup creamy peanut butter
  • 1 package 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 container 8 oz whipped topping (Cool Whip), divided
  • 2 packages 3.4 oz each instant chocolate pudding mix
  • 3 cups cold milk

For the Topping:

  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped peanut butter cups
  • 1/4 cup chocolate syrup optional, for drizzling

Instructions
 

Prepare the Crust:

  • In a medium bowl, mix the crushed Oreo cookies and melted butter until combined. Press the mixture evenly into the bottom of a 9x13-inch dish. Place in the refrigerator to set.

Make the Peanut Butter Layer:

  • In a large bowl, beat the peanut butter, cream cheese, and powdered sugar until smooth. Fold in half of the whipped topping. Spread the mixture evenly over the crust.

Prepare the Pudding Layer:

  • In a separate bowl, whisk together the chocolate pudding mix and cold milk until thickened. Spread the pudding evenly over the peanut butter layer.

Top with Whipped Topping:

  • Spread the remaining whipped topping over the pudding layer.

Add the Toppings:

  • Sprinkle the top with mini chocolate chips and chopped peanut butter cups. Drizzle with chocolate syrup if desired.

Chill and Serve:

  • Refrigerate the dessert for at least 4 hours, or overnight, to allow the layers to set. Slice and serve this luscious, no-bake treat!
  • Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
  • Kcal: 380 kcal | Servings: 12 slices