Ingredients

Scale

1 package (14.3 oz) Oreo cookies
6 tablespoons Unsalted butter, melted
1 package (8 oz) Cream cheese, softened
1 cup Powdered sugar
¼ cup Milk
1 cup Creamy peanut butter
1 container (8 oz) Frozen whipped topping, thawed
2 packages (3.9 oz) Instant chocolate pudding mix
3 cups Cold milk
1 container (8 oz) Frozen whipped topping, thawed
Optional: Mini chocolate chips or chopped Reese’s Peanut Butter Cups

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Instructions

Prepare the Crust: Crush the Oreo cookies and mix with melted butter. Press into the bottom of a 9×13 inch baking dish and chill
Make the Peanut Butter Layer: Beat cream cheese until smooth, add powdered sugar and milk, then mix in peanut butter and fold in whipped topping. Spread over chilled crust and return to refrigerator
Prepare the Chocolate Layer: Whisk together chocolate pudding mix and cold milk until thickened. Spread over the peanut butter layer
Add the Final Topping: Spoon remaining whipped topping over the chocolate layer and garnish if desired
Chill Thoroughly: Cover and refrigerate for at least 4-6 hours, preferably overnight, before slicing and serving

Notes

For best results, chill overnight.

Use gluten-free cookies for a gluten-free version.

Feel free to use different nut butters or pudding flavors.

Author: THOMAS
Prep Time: 30 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 550 kcal
Sugar: 40g
Sodium: 400mg
Fat: 35g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 8g
Cholesterol: 35mg