Peanut Butter Cream Dessert |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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With a few minor changes to the original cookies-and-cream recipe, I can please the peanut butter lovers in my family, writes Mary Ann Saam. The Cridersville, Ohio cook uses instant pudding mix, frozen whipped topping and store-bought sandwich cookies to hurry along preparation. Ingredients:
2-1/4 cups cold milk |
2 packages (3.3 ounces each) instant white chocolate pudding mix |
2-1/2 cups whipped topping |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1 cup confectioners' sugar |
1 cup chopped peanut butter-filled sandwich cookies |
whipped cream in a can and chopped peanuts, optional |
Directions:
1. In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside.
2. In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired. Yield: 12-15 servings.
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