Peanut Butter Oreo Dessert
When it comes to peanut butter desserts, this Peanut Butter Oreo Dessert will top them all. This delectable treat has layers of velvety peanut butter filling, peanut butter filled chocolate candy, and a rich hot fudge mousse piled on top of an Oreo cookie crust.
When it comes to peanut butter desserts, this Peanut Butter Oreo Dessert will top them all. This delectable treat has layers of velvety peanut butter filling, peanut butter filled chocolate candy, and a rich hot fudge mousse piled on top of an Oreo cookie crust.
- 30 oreo cookies
- 1/2 cupâ (113g) butter (melted)
- 8 ozâ cream cheese (softened)
- 1/2 cup (128g) creamy peanut butter
- 1 cupâ (125g) confectioners sugar
- 8 ouncesâ whipped topping
- 30 cups (or 9 full size) (chopped)
- 1 package (3.9â ounces) dry instant chocolate fudge pudding
- 2 cups (490g) whole milk
- 8 ounces whipped topping
- 1/2 cup (63g) confectioners sugar
- Carbohydrate 33.2072369567933 g
- Cholesterol 14.3637583706667 mg
- Fat 16.5195093552133 g
- Fiber 2.42666657765706 g
- Protein 2.28478982613333 g
- Saturated Fat 6.07948169330733 g
- Serving Size 1 1 Serving (66g)
- Sodium 176.70292002 mg
- Sugar 30.7805703791363 g
- Trans Fat 0.864790356483998 g
- Calories 273 calories
Step-by-step
- Ingredients : 30 oreo cookies, 1/2 cupâ (113g) butter (melted), 8 ozâ cream cheese (softened), 1/2 cup (128g) creamy peanut butter, 1 cupâ (125g) confectioners sugar, 8 ouncesâ whipped topping, 30 cups (or 9 full size) (chopped), 1 package (3.9â ounces) dry instant chocolate fudge pudding, 2 cups (490g) whole milk, 8 ounces whipped topping, 1/2 cup (63g) confectioners sugar
Home cooks frequently make the mistake of crushing cookies directly in the package, which leaves uneven large chunks and dense pockets that ruin the crust's structural integrity. Processing chocolate sandwich cookies through a food processor until pulverized into a uniform sand texture ensures an even base that holds up under heavier layers. Layered icebox desserts trace their lineage back to mid-century American convenience cooking, where commercial shortcut ingredients first met home refrigeration to create no-bake spectacles. Scaling this recipe down to a smaller eight-inch square pan requires multiplying each component by zero-point-seven-five, while doubling for a crowd necessitates moving to a nine-by-thirteen-inch glass dish to accommodate the volume without spilling over the edges. Softening cream cheese thoroughly at room temperature for at least forty-five minutes prevents unsightly lumps from forming during the whipping phase. When folding whipped topping into the peanut butter and confectioners' sugar base, employ a rubber spatula to gently incorporate the air without deflating the delicate emulsion. Chill the assembled pan for a minimum of two hours in the refrigerator to allow the instant chocolate pudding layer and cream cheese strata to fully set before slicing. Storing leftovers in an airtight container lined with paper towels absorbs excess moisture and maintains crispness for up to three days at four degrees Celsius.
