Peanut Butter Striped Delight
Ready In: 20 mins
Serves: 24
Ingredients
- 1 (350 g) package Oreo cookies
- 1⁄4 cup butter, melted
- 1 (250 g) package Philadelphia Cream Cheese, softened
- 1⁄4 cup sugar
- 3 cups cold milk, divided
- 2 tablespoons cold milk, divided
- 3 cups thawed Cool Whip Topping, divided
- 2 (113 g) packages instant vanilla pudding
- 1⁄3 cup smooth peanut butter
Directions
- Place cookies in food processor; cover. Process to fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minutes.
- Meanwhile, beat cream cheese, sugar and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.
- Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining 1 3/4 cups whipped topping; cover.
- Refrigerate at least 4 hours before cutting into pieces to serve. Store any leftovers in refrigerator.
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