Dessert – Peanut Butter Chocolate Dessert

IMG_3220HOLY CRAP! HOLY CRAP! HOLY CRAP!

I swear on my life that this was about the best dessert that has ever hit my lips.  I know that most of the recipes I post are healthy, but this thing is too damn good not to share.

I wish I could take credit for these recipes and making them, but all of that goes to the wife.  In this case we needed to bring a dessert to a pot luck get together with some friends.  Always wanting to try something new, she found this doozy of a recipe to bring (original here).  She texted me a photo during the day of what you see here and told me what was in it.  I had to wipe the drool off of my phone.

Inside of this insanely great dessert is a crust of Oreos, chocolate and peanut butter mousse, and peanut butter cups.  It’s literally Oreo cookies, mousse, peanut butter cups, more mousse, and more Oreos and peanut butter cups on top.  Seriously, if you may be diabetic…it may be worth the coma.  I have no other way to say how delicious this was.  It’s not too rich to where you can’t go back for seconds…which of course I did.  Hell, it was my cheat meal.

So, seriously…if you need to make a dessert to bring somewhere that will be gone by the time it’s time to leave, make this.  People will make noises that they can’t control when they bite into it.  I’ve seen it happen.

Ingredients

  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
  • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
  • In another large bowl, beat the 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 whipped topping.
  • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
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