This might be the best dessert I’ve ever made. I don’t usually make statements like that, but I also don’t remember the last time I had something that was this amazing. It’s shockingly good. So good, in fact, that my roommate and I finished off the entire thing in just over 24 hours. We were ashamed. I also was working from home the day after I made it, which meant I was sitting at home with it in the fridge just calling my name. You’d be surprised how many times I can justify eating dessert in a day. As I was copying over the recipe I just noticed it says it yields 12-16 servings. Good lord. Let’s move on, shall we?

Here’s what always gets me: it’s the easiest recipes that are the best. I’m not sure I can even call this homemade because it’s just an array of pre-made ingredients layered on top of each other. You don’t have to be even a slightly good cook to make this. It’s also one of those recipes that is guaranteed to make you friends. Unfortunately, Brooke (roommate) and I only shared a small bit with one other friend, so we didn’t test this theory out, but I’m pretty certain of it. Again, I admit that we were ashamed.

The concept is simple. It’s a layer of Oreos and butter, a layer of a peanut butter, cream cheese and cool whip blend, a layer of chopped Reese’s Cups, a layer of a chocolate pudding, confectioner’s sugar, milk and cool whip blend, and more crushed Oreos. I don’t know what my favorite part was about this giant parfait of sorts. The chocolate pudding/cool whip complements the Oreos and the Reese’s Cups complement the peanut butter/cool whip. It’s honestly just heavenly. I’ve forbidden myself from making it again until I have a crowd because obviously I have zero will-power. Make this dessert. Now.


Peanut Butter Chocolate Yum
Recipe from Taste of Home
(Originally seen on Through A Country Mother’s Eyes)

Ingredients

20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners’ sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
20 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
 
Directions
 
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup
confectioners’ sugar until smooth. Fold in half of the whipped topping.
Spread over crust. Sprinkle with peanut butter cups.
In another
large bowl, beat the milk, pudding mix and remaining confectioners’
sugar on low speed for 2 minutes Let stand for 2 minutes or until
soft-set. Fold in remaining whipped topping.
Spread over peanut
butter cups. Crush remaining cookies; sprinkle over the top. Cover and
chill for at least 3 hours. Yield: 12-16 servings.