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Peanut Butter Cream Dessert Recipe
Peanut Butter Cream Dessert Recipe photo by Taste of Home

Peanut Butter Cream Dessert Recipe

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5 2
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"With a few minor changes to the original cookies-and-cream recipe, I can please the peanut butter lovers in my family," writes Mary Ann Saam. The Cridersville, Ohio cook uses instant pudding mix, frozen whipped topping and store-bought sandwich cookies to hurry along preparation.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12-15 servings

Ingredients

  • 2-1/4 cups cold milk
  • 2 packages (3.3 ounces each) instant white chocolate pudding mix
  • 2-1/2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 cup chopped peanut butter-filled sandwich cookies
  • Whipped cream in a can and chopped peanuts, optional

Nutritional Facts

1 serving (1 slice) equals 264 calories, 17 g fat (10 g saturated fat), 38 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside.
  2. In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired. Yield: 12-15 servings.
Originally published as Peanut Butter Cream Dessert in Quick Cooking May/June 2005, p51

Nutritional Facts

1 serving (1 slice) equals 264 calories, 17 g fat (10 g saturated fat), 38 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Peanut Butter Cream Dessert(2)

AVERAGE RATING
   (2)
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 (2)
4 Star
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MY REVIEW
Reviewed Nov. 18, 2011

This was delicious. Will definitely make again.

MY REVIEW
Reviewed Mar. 10, 2010

YUM YUM

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