Peanut Butter Chocolate Delight


20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 8 oz. package cream cheese, softened
½ cup peanut butter
1 ½ cups confectioners’ sugar, divided
1 16 oz. frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
 1 cup cold milk
1 small package instant chocolate fudge pudding mix
  1.  Crush 16 cookies; toss with butter.  Press into an ungreased 9-inch square dish; set aside.
  2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping.
  3. Spread over crust.
  4. Sprinkle with peanut butter cups. 
  5. In another large bowl, beat the milk, pudding mix and remaining confectioner’s sugar on low speed for 2 minutes.
  6. Let stand for 2 minutes or until soft-set.  Fold in remaining whipped topping.
  7. Spread the pudding mixture over the peanut butter cups.
  8. Crush the remaining cookies, sprinkle over the top.
  9. Cover and chill dessert for at least 3 hours.
12-16 servings                           

Cooking With Crevolyn
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