Oreopeanut Butter Cup No Bake Dessert Recipes
PEANUT BUTTER OREO DESSERT
This Peanut Butter Oreo Dessert is a No-Bake dessert filled with layers of chocolate peanut butter pudding and peanut butter cups.
Provided by Christy Denney
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Crush 16 cookies with a food processor or by hand; Add the butter and combined well with the cookies. Press firmly into an ungreased 9-in. square dish. Set aside for later.
- 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.
- Cut each peanut butter cups into 6 pieces. Sprinkle peanut butter layer with 6 of the chopped peanut butter cups. Reserve the remaining peanut butter cups for the top.
- In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes until pudding starts to set. Fold in remaining whipped topping.
- Spread the chocolate pudding mixture over the peanut butter cups. Chop the remaining cookies and peanut butter cups and sprinkle over the top. Cover and chill for at least 3 hours.
- Read more: http://www.tasteofhome.com/recipes/peanut-butter-chocolate-dessert#ixzz39OHLZ8Jo
OREO, PEANUT BUTTER CUP NO BAKE DESSERT
Steps:
- 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.
Nutrition Facts : Calories 289 calories, Fat 13.5352147256306 g, Carbohydrate 40.3374011435303 g, Cholesterol 36.6762500029069 mg, Fiber 0.286666667031935 g, Protein 3.33064194555448 g, SaturatedFat 7.10344427884757 g, ServingSize 1 1 Serving (96g), Sodium 130.995888919182 mg, Sugar 40.0507344764983 g, TransFat 1.52733338907917 g
PEANUT BUTTER CUP AND OREO™ CAKE
Love Oreo™ cookies and Reese's™ Peanut Butter Cups™ but can't pick your favorite? Have both in this over-the-top chocolate pudding cake layered with cookies and cream-peanut butter frosting and topped with mountains of Oreo™ cookies and Peanut Butter Cups™.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
- When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
- In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 81 g, Cholesterol 45 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 55 g, TransFat 0 g
NO BAKE PEANUT BUTTER CUPS
Make and share this No Bake Peanut Butter Cups recipe from Food.com.
Provided by Emily1
Categories Dessert
Time 15m
Yield 42 squares
Number Of Ingredients 5
Steps:
- Cream together butter and peanut butter; mix well.
- To this mixture, add the graham cracker crumbs and icing sugar in small quantities at a time.
- Spread this peanut butter mixture into a greased 9 X 13 pan.
- Melt the chocolate chips over hot water and then spread over the peanut butter mix.
- Refrigerate over night to set.
- Cut into small squares and serve.
Nutrition Facts : Calories 125.6, Fat 8, SaturatedFat 3.5, Cholesterol 5.8, Sodium 62.8, Carbohydrate 13.4, Fiber 0.9, Sugar 10.6, Protein 2.1
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