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Ingredients
- 32 Oreo cookies
- 5 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 3/4 cup creamy peanut butter
- 1 bag mini Butterfingers
- 1 (16-ounce) container Cool Whip, divided
- 1 (5.9-ounce) box instant chocolate pudding mix
- 2 cups milk
Instructions
- In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.
- Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.
- Spread peanut butter mixture evenly over oreo crust.
- In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.
- Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.
Notes
The Butterfingers are really easy to crush while they are still in the wrapper. Just use a rolling pin to tap them a few times.
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