peanut butter cup squares
(1 rating)
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When I was in the fourth grade I belonged to a Recipe club,well I was going through some old things and came across this little yellow box,well in there were recipes.I was looking through them and came across this recipe.We have enjoyed this nice dessert ever since. Hope you enjoy it as much as we do.
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(1 rating)
yield
16 serving(s)
prep time
15 Min
Ingredients For peanut butter cup squares
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25nutterbutter cookies,divided
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1/4 cbutter, melted
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1 (8 0z) pkgcream cheese, room temperature
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1/2 cpeanut butter, creamy
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1 ccold milk
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1 (3.4 oz) pkgvanilla instant pudding
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2 1/2 cwhipped topping, thawed,divided
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3baker's semi-sweet chocolate squares
How To Make peanut butter cup squares
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1LINE 9-INCH SQUARE PAN WITH FOIL,WITH ENDS OF FOIL EXTENDING OVER THE SIDES.FINELY CRUSH 24 COOKIES. MIX WITH BUTTER,PRESS ONTO BOTTOM OF PREPARED PAN.
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2BEAT CREAM CHEESE AND PEANUT BUTTER IN MEDIUM BOWL UNTIL WELL BLENDED.ADD MILK AND DRY PUDDING MIX.BEAT 2 MINUTES.STIR IN 1 CUP COOL WHIP,SPOON OVER CRUST.REFRIGERATE UNTIL READY TO USE.
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3MICROWAVE REMAINING COOL WHIP AND CHOCOLATE IN A MICROWAVABLE BOWL ON HIGH 1 1/2 TO 2 MINUTES OR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED,STIRRING AFTER EACH MINUTE.COOL COMPLETELY.
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4SPREAD CHOCOLATE MIXTURE OVER PUDDING LAYER IN PAN. CHOP REMAININGCOOKIE;SPRINKLE OVER CHOCOLATE MIXTURE.REFRIGERATE 4 HOURS OR UNTIL FIRM.USE FOIL HANDLES TO LIFT DESSERT FROM PAN BEFORE CUTTING TO SERVE.
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5YOU CAN SUBSTITUTE FAT-FREE CREAM CHEESE,SUGAR-FREE VANILLA PUDDING,AND COOL WHIP LITE WHIPPED TOPPING TO MAKE IT A LITTLE MORE HEALTHY.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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