Peanut Butter Cup Dessert

Russ Myers

By
@Beegee1947

This rich restaurant style peanut butter dessert is sure to become a classic, at least in our little part of the world.


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Comments:

Serves:

12 Servings

Prep:

30 Min

Method:

Refrigerate/Freeze

Ingredients

1 3/4 c
peanut butter creme filled sandwich cookies (about 12 / 14), finely chopped
3 Tbsp
butter or margarine, melted
10 pkg
(6 oz ea) peanut butter cup candy, chopped, divided
1/4 c
peanut butter
1 1/2 c
cold milk
2 pkg
(3.4 oz ea) butterscotch instant pudding and pie filling
1
container (8 oz) frozen whipped topping, thawed, divided
velvety chocolate sauce, optional

Directions Step-By-Step

1
Finely chop cookies using a food processor, or food chopper, combine with butter in a 1 quart mixing bowl.

Press crumb mixture onto bottom of Spring Form pan, or a large trifle bowl

Refrigerate while preparing filling
2
Coarsley chop six peanut butter cup candies using food processor, or food chopper.

Cut remaining peanut butter cups into quarters, set aside for garnish.
3
Measure peanut butter into 2 quart mixing bowl, gradually whisk in milk.

Whisk in pudding mix until it is dissolved and begins to thicken.
4
Fold 1 1/2 cups (1/2 container) whipped topping and chopped candies into peanut butter mixture until well blended; spread evenly over crust.

Spread remaining whipped topping over peanut butter filling
5
Garnish with remaining peanut butter cup candies; drizzle with chocolate sauce if desired.

Refrigerate 30 minutes.
6
Tips:
Substitute 20 minature peanut cup candies for the 6 ounce packages of peanut butter cup candy.

Substitute hot fudge sauce or ice cream topping for the velvety chocolate sauce if desired.

For best results, refrigerate peanut butter cup candies before chopping.

About this Recipe

Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, Heirloom