I love cream cheese. No really. I love cream cheese. And as my high school students would tell me, I’m sure I’d marry it if I could. (Yup, not just elementary students use that silly phrase.) I have yet to find a dessert with cream cheese in it that I haven’t liked. To me, it comes in a close second to butter.
You can see my love for cream cheese here, here, here, and here. I made this dessert for my little sister’s 29th birthday a few weeks back. (We’re both Christmas babies, hence our names, Noelle and Holly.)
I call this dessert a surprise, because from the onset, it doesn’t look like much, but when you take a bite, you get 5 layers of absolute heaven. There’s no other way to describe it.
When they took their first bite, my sister and brother-in-law said, “Now that’s the stuff!” Which apparently just means it’s really good. Like the best good. But don’t take their word for it, try it out for yourself and see. Enjoy! xoxo (And happy birthday little sis! I love you. Life would definitely not be as sweet without you.)
Peanut Butter Chocolate Surprise
20 Oreos, divided
2 T unsalted butter, melted and slightly cooled
8 oz. full fat cream cheese, room temperature
½ c peanut butter (NOT all-natural)
1 ½ c powdered sugar, divided
16 oz. Cool Whip, thawed, divided
20 peanut butter cups, coarsely chopped
1 c cold milk
3.9 oz. instant chocolate pudding mix
In a food processor or blender, crush 16 Oreos until very fine. Place into a large bowl. Pour in the melted butter and use a wooden spoon to mix until the butter is fully incorporated. Dump the mixture into a 9 x 9-inch pan. Using the back of the wooden spoon, press down until the Oreo mixture fully covers the bottom. Set aside.
In a mixing bowl, cream the cream cheese, 1 c powdered sugar, and peanut butter until light and fluffy, about 2 minutes. Fold in half of the Cool Whip and spread on top of the Oreo mixture, making sure it is even. Sprinkle the peanut butter cups over the peanut-cream cheese mixture.
Using a mixing bowl (or hand-held mixer), beat the milk, instant pudding, and remaining ½ c powdered sugar on low speed for 2 minutes. Let sit for another minute, or until soft-set. Fold in the remaining Cool Whip and place in the pan, spreading evenly.
Using your hands, coarsely break up the remaining 4 Oreos, sprinkling over the whole top. Place plastic wrap over the pan and chill in the fridge at least 3 hours or overnight. Store any leftovers in the fridge.
Recipe Source: slightly adapted from Taste of Home