Ingredients
- 30 chocolate sandwich cookies (like Oreos)
- ½ cup butter melted
- 8 ounces cream cheese softened
- ½ cup peanut butter
- 1 cup powdered sugar
- 4 cups whipped topping divided
- 1 box 5.1 ounces instant chocolate pudding mix
- 2 cups milk
- 6 mini Butterfingers chopped
Instructions
- In a food processor crush the cookies.
- Mix the cookie crumbs with the melted butter and press evenly into an 9x9 baking dish.
- In a large bowl using an electric mixer whip together the cream cheese, peanut butter and powdered sugar.
- Fold in 2 cups of the whipped topping. Spread over crust evenly.
- Next whisk together the pudding mix and milk until smooth.
- Spread the pudding mixture carefully over the peanut butter layer.
- Top with the remaining 2 cups of whipped topping. Chop up the Butterfingers and sprinkle all over the top.
- Chill for 2 hours before serving.
Nutrition
Notes
●You could also use chocolate peanut butter cookies or peanut butter cookies for the crust.
●Store leftovers in the fridge for up to 4 days.
●You can tightly wrap this and freeze for up to 3 months, just thaw before serving.
●Store leftovers in the fridge for up to 4 days.
●You can tightly wrap this and freeze for up to 3 months, just thaw before serving.