Peanut Butter Striped Delight
- 35 oreo cookies
- 6 tbsp butter, melted
- 1 pkg (8 oz) cream cheese, softened
- 1/4 cup sugar
- 3 cups + 2 tbsp cold milk, divided
- 1 tub (8 oz) cool whip, thawed
- 2 pkgs vanilla instant pudding and pie filling
- 1/3 cup peanut butter
Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl.
Add butter; mix well.
Press firmly onto bottom of 13x9 pan. Refrigerate 10 minutes.
Meanwhile, beat cream cheese, sugar and 2 tbsp of the milk in seperate bowl with wire whisk until well blended. Add 1 1/4 cups of the cool whip; mix well.
Spread over crust.
Pour remaining 3 cups of milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
Spread evenly over cream cheese layer.
Let stand 5 minutes or until well thickened.
Top with remaining cool whip; cover.
Refrigerate at least 4 hours before cutting into pieces to serve.
Store leftovers in refrigerator.