Peanut Butter Cream Dessert Recipe

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

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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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Directions

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.
In a large mixing 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. Yield: 12-15 servings.
Originally published as Peanut Butter Cream Dessert in Quick Cooking May/June 2005, p51

Nutritional Facts

1 slice: 264 calories, 17g fat (10g saturated fat), 38mg cholesterol, 265mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 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
  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 mixing 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. Yield: 12-15 servings.
Originally published as Peanut Butter Cream Dessert in Quick Cooking May/June 2005, p51

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Reviews forPeanut Butter Cream Dessert

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katlaydee3 User ID: 3741999 137828
Reviewed Nov. 18, 2011

"This was delicious. Will definitely make again."

MY REVIEW
ak47gramma User ID: 1987841 150385
Reviewed Mar. 10, 2010

"YUM YUM"

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