- 9
Ingredients
- 20 Reduced Fat Oreo cookies, divided
- 2 tablespoons butter, melted
- 1 package (8 oz.) reduced fat cream cheese, softened
- 1/2 cup peanut butter
- 1-1/2 cups confectioners' sugar, divided
- 1 carton (16 ounces) fat free frozen whipped topping, thawed, divided
- 15-20 miniature peanut butter cups, chopped
- 1 cup cold skim milk
- 1 package (3.9 ounces) sugar free instant chocolate pudding mix
Preparation
Step 1
Crush 16 cookies; mix with the butter. Press into an ungreased 9-inch square dish for a thicker dessert, or a 13 x 9 for a slightly more normal size; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping (8 oz). Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping (8 oz). Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Serving Size: Makes 9 servings (485 calories if you divide it into 12 pieces; 323 if you divide it into 18 pieces)