It’s the end of summer in Phoenix, which means temps are well just cooling off. This dessert is perfect for those days when turning on the oven is not an option. While I almost never bake with boxed mixes, this dessert is an exception. I used a box pudding mix for the very first time and am I the only one who thinks that instant pudding is creepy.. I mean stir and stir and stir and you have chocolate pudding. None the less the recipe called for it, and while the chocolate pudding has nothing over a from scratch stovetop chocolate pudding (recipe comin up!), it is great for this icebox cake.
Ingredients:
For the Crust:
1 (14.3-ounce) package Oreo Cookies
6 tablespoons unsalted butter, melted and slightly cooled
For the Peanut Butter Layer:
8 ounces cream cheese
¾ cup creamy peanut butter
1 cup powdered sugar
1 (8-ounce) tub Cool Whip
6 snack size peanut butter cups, coarsely chopped
For the Pudding Layer:
1 (5.9-ounce) box instant chocolate pudding
2 cups milk
For the Topping:
1 (8-ounce) tub Cool Whip
6 snack size peanut butter cups, coarsely chopped
Directions:
Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9×13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.
Peanut Butter Layer: Using an electric mixer cream together the cream cheese and peanut butter until smooth. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.
Magic in my kitchen 