Chocolate Oreo Peanut Butter Dream Dessert

Chocolate Oreo Peanut Butter Dream Dessert requires approximately 10 minutes from start to finish. This recipe serves 20 and costs 86 cents per serving. One serving contains 349 calories, 6g of protein, and 19g of fat. This recipe is liked by 195 foodies and cooks. Several people really liked this condiment. It is brought to you by Seeded at the Table. A mixture of powdered sugar, low fat milk, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 34%, this dish is rather bad. OREO Frozen Peanut Butter Dessert, Peanut Butter Oreo Dessert (No-Bake), and Peanut Butter Oreo Truffles (No Bake Dessert) are very similar to this recipe.

Servings: 20

Preparation duration: 10 minutes

 

Ingredients:

2 Butterfinger candy bars, chopped

8 oz. cream cheese, at room temperature

3/4 cup creamy peanut butter

1 large (5.9 oz.) package instant chocolate pudding mix

2 cups low-fat milk

16 oz. Cool Whip

1 package (14.3 oz.) regular Oreo cookies

1 cup powdered sugar

6 tablespoons unsalted butter, melted

Equipment:

blender

bowl

frying pan

wooden spoon

stand mixer

spatula

whisk

plastic wrap

aluminum foil

Cooking instruction summary:

Lightly grease a 13- by 9- inch pan with nonstick spray. Crush Oreos in a blender then transfer to a medium bowl. Mix in the melted butter and toss to coat. Evenly press into the bottom of the pan.In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth. I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula. Fold in half of the Cool Whip, then spread over the Oreo crust.In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk. Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap or foil and keep refrigerated until ready to serve.

 

Step by step:


1. Lightly grease a 13- by 9- inch pan with nonstick spray. Crush Oreos in a blender then transfer to a medium bowl.

2. Mix in the melted butter and toss to coat. Evenly press into the bottom of the pan.In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth. I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula. Fold in half of the Cool Whip, then spread over the Oreo crust.In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk.

3. Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.

4. Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap or foil and keep refrigerated until ready to serve.


Nutrition Information:

Quickview
347k Calories
6g Protein
18g Total Fat
41g Carbs
2% Health Score
Limit These
Calories
347k
17%

Fat
18g
29%

  Saturated Fat
8g
51%

Carbohydrates
41g
14%

  Sugar
28g
32%

Cholesterol
26mg
9%

Sodium
334mg
15%

Caffeine
3mg
1%

Get Enough Of These
Protein
6g
13%

Manganese
0.34mg
17%

Vitamin B2
0.24mg
14%

Iron
2mg
12%

Phosphorus
117mg
12%

Vitamin E
1mg
11%

Vitamin B3
2mg
10%

Magnesium
36mg
9%

Copper
0.17mg
9%

Vitamin B12
0.48µg
8%

Calcium
77mg
8%

Folate
29µg
7%

Vitamin A
343IU
7%

Fiber
1g
7%

Potassium
215mg
6%

Vitamin B1
0.08mg
6%

Vitamin K
5µg
5%

Zinc
0.81mg
5%

Selenium
3µg
5%

Vitamin B6
0.1mg
5%

Vitamin B5
0.34mg
3%

Vitamin D
0.41µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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