My kids have started the count down to summer. Already! I’m not sure if I’m super excited about this or a tad frightened. Don’t get me wrong, summer is my most favorite time of year. But in the next 23 days I have so much work to get done it almost makes me have a small panic attack. Really. All my friends make comments about how lucky I am to have summers off but they don’t realize that I have to pack in about 3 months of work into the next 5 weeks.
But, for my kid’s sake, I’ll go along and count it down with them. Twenty three days! Yeah! (Inward sigh.)
So, what makes everything better? Baking, of course!
I love it when I’m looking for something to bake, look on my Pinterest board and find the perfect dessert. Better yet? When I look on my Pinterest board and realize I’ve pinned the same dessert, not twice, but four times! Yep, I’ve pinned this recipe 4 times. Apparently it spoke to me. If you like chocolate and peanut butter, this dessert is for you too. It is layer after layer of deliciousness.
A huge thank you to Lynne over on 365 Days of Baking for this wonderful recipe.
Ingredients
- 1 16-ounce package peanut butter sandwich cookies, divided
- 4 tablespoons butter (1/2 stick) butter, melted
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/3 cup creamy peanut butter
- 1 8-ounce container Cool Whip, divided
- 1 3.9-ounce package instant chocolate Jello-O Pudding Mix
- 1 1/2 cups milk
- 1/2 cup milk chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a blender or food processor, finely crush 24 of the cookies.
- In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
- Press into an ungreased 8 X 8-inch baking dish.
- Bake for 10 minutes.
- Allow crust to cool completely before proceeding.
- In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
- In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
- Fold in 1 cup of the Cool Whip and mix until well blended.
- Spread the chocolate pudding over the cooled crust.
- Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
- Spread remaining Cool Whip over the cream cheese.
- Refrigerate two hours.
- In a plastic bag, break up the 8 remaining cookies.
- Sprinkle the cookies and chocolate chips over the top just before serving.
This is a little similar to our Chocolate Lush Dessert that we made a few years ago (which, by the way, was delicious!!!)
Enjoy!
