When
IT Guy was a little boy, he wouldn't wouldn't peanut butter and jelly
sandwiches. I don't think I had ever met anyone who didn't care for
peanut butter and jelly. He'd eat peanut butter and karo (?), though. So
it's not that he has a huge aversion to peanut butter, it's just not
something he loves. So I have to be careful about my use of peanut
butter. Because when I make a peanut butter dessert, I want him to like
it as much as I do because I don't want to be the only one eating it.
Not that I couldn't do it, I'll have you know, but my waistline would
protest. So when I made this, I was a little apprehensive. But guess
what? He loved it! Having a little chocolate thrown in with the peanut
butter certainly didn't hurt my chances of this being a success! This
NO-BAKE dessert is great for the upcoming warmer weather! Or anytime!
No Bake Peanut Butter Dessert
1 16-ounce container Cool Whip ~ thawed, divided use
1 3.9 ounce box instant chocolate pudding
1/2 cup peanut butter
20 mini peanut butter cups ~ coarse chopped
1 8-ounce package cream cheese
1 cup milk
1 1/2 cups powdered sugar ~ divided use
1 sleeve chocolate graham crackers ~ crushed
5 tablespoons butter ~ melted
Spray a 9 inch square pan with cooking spray.
In a medium bowl, combine the melted butter and the cracker crumbs. Remove 1/4 cup and set aside. Press remaining crumbs into prepared pan. Set aside.
In a mixing bowl, combine the cream cheese, peanut butter, and 1 cup of the powdered sugar until smooth. Fold in half of the Cool Whip.
Spread on top of cracker crumbs.
Sprinkle chopped peanut butter cups on top of cream cheese mixture.
In a clean bowl, combine the remaining powdered sugar, chocolate pudding and milk and mix for a couple of minutes.
Allow to stand for another minute or two to thicken.
Fold in the remaining Cool Whip and spread on top of the peanut butter cups.
Sprinkle 1/4 remaining cracker crumbs on top of the pudding mixture. Chill several hours...cut and serve!
No Bake Peanut Butter Dessert
1 16-ounce container Cool Whip ~ thawed, divided use
1 3.9 ounce box instant chocolate pudding
1/2 cup peanut butter
20 mini peanut butter cups ~ coarse chopped
1 8-ounce package cream cheese
1 cup milk
1 1/2 cups powdered sugar ~ divided use
1 sleeve chocolate graham crackers ~ crushed
5 tablespoons butter ~ melted
Spray a 9 inch square pan with cooking spray.
In a medium bowl, combine the melted butter and the cracker crumbs. Remove 1/4 cup and set aside. Press remaining crumbs into prepared pan. Set aside.
In a mixing bowl, combine the cream cheese, peanut butter, and 1 cup of the powdered sugar until smooth. Fold in half of the Cool Whip.
Spread on top of cracker crumbs.
Sprinkle chopped peanut butter cups on top of cream cheese mixture.
In a clean bowl, combine the remaining powdered sugar, chocolate pudding and milk and mix for a couple of minutes.
Allow to stand for another minute or two to thicken.
Fold in the remaining Cool Whip and spread on top of the peanut butter cups.
Sprinkle 1/4 remaining cracker crumbs on top of the pudding mixture. Chill several hours...cut and serve!
The cast of characters.
Combine the melted butter and
the cracker crumbs Press into
the pan and reserve 1/4 cup.
Combine the cream cheese, 1 cup
of the powdered sugar and the peanut butter.
Gently stir in 1/2 of the Cool Whip.
Spread mixture on top of the crust.
Scatter chopped peanut butter cups
on top of the peanut butter mixture.
Next combine the pudding mix,
remaining powdered sugar and the milk.
Gently fold in the remaining Cool Whip.
Spread mixture on top of the
peanut butter cups then sprinkle
with reserved crumbs. Chill!
Slice and enjoy!
