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Homemade Oreo Peanut Butter Delight shot

Oreo Peanut Butter Delight

This Oreo Peanut Butter Delight is a heavenly no-bake dessert! With layers of creamy peanut butter and crunchy Oreos, it's perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 20 Oreos (crushed)
  • 2 tbsp butter (melted)
For the Filling:
  • 8 oz cream cheese (softened)
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar (divided)
  • 16 oz Cool Whip (divided)
  • 20 mini White Reese's Peanut Butter Cups (cut into quarters)
  • 1 cup milk
  • 3.4 oz white chocolate pudding mix

Equipment

  • Mixing bowls
  • Measuring cups
  • Electric mixer
  • 9x13 inch baking dish
  • Spatula

Method
 

Instructions:
  1. Begin by crushing 20 Oreos into fine crumbs. Mix the crumbs with melted butter and press the mixture into the bottom of a 9x13-inch baking dish to form a crust.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in creamy peanut butter and 1 cup of powdered sugar, mixing until fully incorporated.
  3. Gently fold in 8 oz of Cool Whip into the cream cheese and peanut butter mixture to create a light and fluffy filling.
  4. In a separate bowl, whisk together the white chocolate pudding mix and 1 cup of milk until it thickens. Fold in the remaining 8 oz of Cool Whip.
  5. Spread the peanut butter filling evenly over the crust, then layer the pudding mixture on top. Sprinkle quartered mini Reese's Peanut Butter Cups and add a final layer of crushed Oreos for decoration.
  6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. Slice into squares to serve.

Notes

  • Ensure cream cheese is softened for a smooth texture.
  • Adjust sweetness by varying the amount of powdered sugar.
  • Use gluten-free Oreos for a gluten-free version.
  • Try different pudding flavors for a unique twist.