Ingredients
Equipment
Method
Instructions
- Start by crushing 15 of the Oreo cookies into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin or pulsing them in a food processor. In a mixing bowl, combine the crushed Oreos with 2 tablespoons of softened butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the Oreo mixture firmly into the bottom of a 9x13 inch baking dish to form a crust. Set this aside while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in 1/2 cup of peanut butter and 1 cup of confectioners' sugar. Mix until everything is well combined and fluffy. Gently fold in 8 ounces of Cool Whip until no streaks remain.
- Spread the peanut butter filling over the Oreo crust in the baking dish. Make sure to distribute it evenly for a uniform layer.
- Chop 5 of the Reese's peanut butter cups into small pieces and sprinkle them over the peanut butter filling. This adds a delightful crunch and extra peanut butter flavor.
- In a separate bowl, whisk together 1 cup of cold milk and the chocolate fudge pudding mix until it thickens. Once thickened, gently fold in the remaining Cool Whip until combined.
- Pour the chocolate pudding mixture over the peanut butter layer, spreading it evenly.
- Crush the remaining 5 Oreo cookies and sprinkle them over the top of the dessert for added crunch and decoration. Finally, chop the remaining Reese's peanut butter cups and scatter them on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the layers to set properly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, consume within the first 24-48 hours for optimal texture.
- If you want to prepare it ahead of time, assemble the dessert but wait to add the toppings until just before serving.