Description
A layered refrigerator dessert with a buttery Oreo cookie crust, creamy peanut butter filling, rich chocolate pudding, and whipped topping, finished with crushed Oreos and mini peanut butter cups.
Ingredients
20 Oreo cookies (16 crushed for crust, 4 reserved for topping)
2 tablespoons butter, softened
8 oz cream cheese, softened to room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar
8 oz whipped topping (half of a 16 oz container), thawed
15 mini peanut butter cups, chopped
1 cup cold milk
1 box (3.9 oz) instant chocolate pudding mix
1/2 cup powdered sugar
8 oz whipped topping (remaining half), thawed
5 mini peanut butter cups, chopped (optional, for topping)
Instructions
1. Crush 16 Oreo cookies into fine crumbs. Mix with softened butter. Press firmly and evenly into the bottom of an ungreased 9×13-inch pan using the flat bottom of a measuring cup.
2. Beat softened cream cheese until smooth. Add peanut butter and 1 cup powdered sugar. Beat until well combined. Fold in 8 oz of thawed whipped topping with a spatula until no white streaks remain. Spread evenly over the crust.
3. Chop 10–15 mini peanut butter cups into small pieces. Scatter evenly over the peanut butter layer.
4. Whisk cold milk, instant chocolate pudding mix, and remaining 1/2 cup powdered sugar on low speed for 2 minutes. Let stand 2 minutes until thickened. Fold in remaining 8 oz whipped topping until smooth. Spread gently over the peanut butter cup layer.
5. Crush the remaining 4 Oreo cookies and sprinkle over the top. Add remaining chopped peanut butter cups if desired.
6. Cover with plastic wrap and refrigerate at least 4 hours, or overnight for firmest texture.
7. Slice into 12 pieces and serve chilled.
Notes
Use instant pudding only — cook-and-serve pudding will not set without heat.
Cream cheese must be at room temperature to avoid lumps.
Fold (do not stir) whipped topping to maintain volume.
Cold milk helps the pudding set faster.
Storage: Refrigerate leftovers tightly covered for up to 4 days.
Freezing: Freeze individual slices on parchment, then transfer to a freezer bag. Keeps up to 2 months.
Reheating: Not needed — serve cold. Do not leave at room temperature for more than 2 hours.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, refrigerator set
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 3×3 inches)
- Calories: 420 kcal
- Sugar: 36g
- Sodium: 340mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg