You know when your husband signs you up to bring a dessert to a work or church party? And he forgets to tell you until a few hours before…. That doesn’t happen to anyone else? Well, it happens to me quite often. And of course, when we take a dessert somewhere, we want it to be FANTASTIC, which usually doesn’t happen with a quick, no bake dessert. But let me tell you, this is almost ALWAYS my go-to dessert when I am taking it anywhere. It only takes a few minutes to whip it up, and I always get compliments and requests for the recipe.
Here’s what you’ll need:
Oreos, or a similar off-brand cookie, about 20 cookies
1/2 cup Peanut Butter
1 package Cream Cheese (low-fat works great)
1 cup Powdered Sugar
1 pint Whipping Cream, whipped. Or 2 8 ounce packages of Cool Whip. (Check out my tutorial on how to whip cream)
Big box of Chocolate Pudding and milk to prepare it.
Start with a layer of crushed Oreos. (Only use about 2/3 of your Oreos- you’ll need some for the top.)
If you want to make your Oreos into more of a crust than just a crumbled cookie layer, mix a stick of melted butter into the Oreos. I actually love it more with the butter, because it’s more of a crust, but I hardly ever add it because it’s easier and healthier not to. At this point, though, you’re either making it super unhealthy or just mostly unhealthy… you choose.
Use your hand mixer or stand mixer and blend together a cube of softened cream cheese, a half-cup of peanut butter, and a cup of powdered sugar.
Once it’s mixed well, and creamy. Add half of your whipped cream (half of the pint, whipped), or an 8 ounce container of cool whip.
Layer it on top of the Oreos in your dish.
Prepare you pudding as directed on the box.
Let sit for a couple of minutes until it starts to set up.
Fold the pudding with the rest of your whipping cream, or the other container of cool whip.
Layer the pudding mixture on top of the Peanut Butter layer, and top with the remaining crushed Oreos.
The best part about this dessert is that it’s really fast and easy to make. You really don’t need to let it set before you can serve it, although I usually like to make it a few hours ahead of time. If your husband is on the ball and tells you before hand, just keep it refrigerated. And beware that your Oreos may start to get mushy the longer it sits, which I actually love.
If you are taking it somewhere, stick it in a disposable dish, like I did, so you don’t have to worry about getting your nice Pyrex dish back. Or, just etch your glass dish (tutorial here), and you’ll be good to go!
(Yes, this is a really terrible picture from my phone at the party.)