Ingredients for Peanut Butter Striped Delight
- Oreo Cookies
- 1/2 cup melted butter
- 8 ounces cream cheese
- 1/2 cup granulated sugar
- 3 cups plus 2 tablespoons milk
- 1 (12 ounce) container Cool Whip Topping, thawed and divided (about 4 cups total)
- 2 (3.4 ounce) packages instant vanilla flavor pudding and pie filling
- 1 cup creamy peanut butter
- 1 1/2 cups graham cracker crumbs
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How to Make Peanut Butter Striped Delight
- Crush 2 cups of graham crackers into fine crumbs using a food processor.
- Transfer the crumbs to a medium bowl.
- Add 1/2 cup (1 stick) of melted unsalted butter to the crumbs.
- Mix thoroughly until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 13 x 9-inch baking dish.
- Refrigerate for 10 minutes to set.
- Meanwhile, in a separate bowl, beat 8 ounces of cream cheese, 1/2 cup of granulated sugar, and 2 tablespoons of milk with a wire whisk until smooth and creamy.
- Gently fold in 1 1/4 cups of whipped topping.
- Spread this cream cheese mixture evenly over the chilled crust.
- In a large bowl, whisk together 3 cups of milk with 2 (3.4 ounce) packages of instant vanilla pudding mix until smooth and thickened (about 2 minutes).
- Stir in 1 cup of creamy peanut butter until well combined.
- Spread the peanut butter pudding evenly over the cream cheese layer.
- Let the dessert stand for 5 minutes to slightly thicken.
- Top with the remaining 1 3/4 cups of whipped topping.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the dessert to set completely.
- Cut into squares and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
63g
Fat
38g
Carbs
7g
