L
ast night we were invited to some friends who live across the street from us to play cards. Patti had just returned from Texas and while there she ate this amazing dessert at their kids house. She made it for us last night and oh my gosh, it was some of the best dessert I have ever had. You need to believe me when I say that this layered dessert is a winner. Thanks Patti for sharing it with us last night and then sharing the recipe today. Wasn’t even mad that you beat me at cards after having some of this great dish.
Ingredients:
32 Oreo cookies (finely crushed)
5 tables butter, melted
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
3/4 cup creamy peanut butter
1 bag mini Butterfingers
1 (16 oz) container Cool Whip, thawed and divided
1 (5.9 oz) box instant chocolate pudding mix
2 cups cold milk
1. In a medium bowl, stir together crushed Oreo cookies and butter. Press firmly all along the bottom of a 9×13 baking dish. Place in fridge.
2. Using electric mixer, beat softened cream cheese. Gradually add the powdered sugar. Beat in peanut butter. Fold in 1 cup of the Cool Whip. Crush 6 Mini Butterfingers and fold them into the peanut butter mixture.
3. Spread peanut butter mixture evenly over the Oreo crust.
4. In medium bowl, whisk the pudding mix and cold milk together until thickened. Let sit to thicken for a minute or two and then pour over peanut butter mixture.
5.Spread remaining Cool Whip on top. Crusty remaining Butterfingers and sprinkle over top. Place in fridge until ready to serve.
Chocolate Castles as wel 