I’ve decided that Mother Nature is definitely bi-polar, at least in Utah.
Last Monday it was 90 degrees and we were able to sit at baseball games and not freeze. Just a few days later, we were back in jackets, had blankets wrapped around us and had to pull out the umbrellas.
Saturday my husband did a 100-mile bike race, it rained the entire time he rode, as soon as he finished, the sun came out, skies were clear and the rain had stopped.
See what I mean . . . .sometimes I’d just like to smack her.
So when it rains, I bake, and this is what I made. Although, I guess technically this isn’t considered baking, since I didn’t even have to turn my oven on. Anyway, this is absolutely scrumptious. I had four missionaries at my house for lunch on Saturday and they were going crazy over this stuff. I’m pretty sure they would have taken it home with them in their backpacks if they could have.
It’s simple to make, but does take a little bit of time with all the layers. This is a great no-bake dessert for summertime when it’s so hot outside that even the thought of turning your oven on makes you sweat. A great dessert for family get togethers or even birthday parties!
- 1 pkg. (15.5 oz) Oreo cookies
- 5 Tbsp. butter , melted
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup peanut butter
- 1 1/4 cups powdered sugar
- 2 cartons (8 ounces) frozen whipped topping, thawed, divided
- 1 pkg. (8 oz) Reeses miniature peanut butter cups, divided
- 3 1/2 cups cold milk
- 1 pkg. (3.4 oz) instant chocolate pudding
- 1 pkg. (3.4 oz) instant white chocolate pudding
Process cookies in food processor until fine crumbs form. Reserve 1/2 cup of the crumbs and set aside. Transfer the remaining crumbs to a medium bowl and mix in butter. Press onto bottom of 13×9 inch dish. Set aside.
In a large bowl, beat the cream cheese, peanut butter and powdered sugar until smooth. Fold in one container of whipped topping. Spread over crust. Sprinkle with 1/2 of the package of peanut butter cups.
In another large bowl, beat the milk and pudding mix on low speed for 2 minutes. Let stand until soft-set. Take 1/2 cup of whipped topping from the second container and fold into the pudding. Spread over peanut butter layer.
Spread remaining whipped topping on top.
Coarsely chop remaining peanut butter cups and sprinkle on top along with the 1/2 cup reserved Oreo crumbs. Cover and chill for at least 3-4 hours.
Recipe Source: Adapted from Taste of Home