Thursday, June 28, 2012

Peanut Butter Cup Chocolate Lush

Peanut butter, chocolate, cream cheese, Oreos, peanut butter cups - need I say more? This is a decadent dessert to make for special occasions. I made this for my book club luncheon today and doubled the recipe. I made it in a 15x10 glass pan. It was HUGE. I think you could make the normal single recipe listed below in a 13 x 9 pan instead of the 9 inch square, and it would be fine. It would also allow you to cut it into smaller pieces since the calorie count on this recipe is ridiculous.





Ingredients:
20 Reduced Fat Oreo cookies, divided
2 tablespoons butter, melted
1 package (8 oz.) reduced fat cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) fat free frozen whipped topping, thawed, divided
15-20 miniature peanut butter cups, chopped
1 cup cold skim milk
1 package (3.9 ounces) sugar free instant chocolate pudding mix

Directions:
Crush 16 cookies; mix with the butter. Press into an ungreased 9-inch square dish for a thicker dessert, or a 13 x 9 for a slightly more normal size; 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 (8 oz). Spread over crust. Sprinkle with chopped 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 (8 oz). Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Serving Size: Makes 9 servings (485 calories if you divide it into 12 pieces; 323 if you divide it into 18 pieces)

Adapted from Let's Dish

1 comment:

Stefanie McKoy said...

This was DEADLY but I loved it!!!!!!!!11

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