20 cream filled chocolate sandwich cookies, divided
2 Tbsp. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioners' sugar, divided
2 (8 oz.) cartons frozen whipped topping, thawed
15 miniature peanut butter cups, chopped
1 cup cold milk
1 (3.9 oz.) pkg. instant chocolate pudding
Crush 16 cookies; toss with butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat cream cheese, peanut butter, and 1 cup confectioner's sugar until smooth. Fold in one carton of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another large bowl, beat 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 carton of whipped topping. Spread over peanut butter cups. Crush remaining cooking and sprinkle over the top. Cover and chill for at least 3 hours.
I made this dessert for Vann's birthday gathering last Sunday. It went over like crazy! It was super easy to throw together, and since it had to chill for a few hours, it was nice to just put it in the refrigerator and finish making dinner. I know the picture isn't wonderful, but I had to snap one quickly before we tore into it even more! If you are looking for a quick dessert to make, or something you can even throw together the night before, this is definitely worth trying. Huge hit with the kids and the adults!
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