I knew before Tasty Bunch met Saturday night what dessert was going to be (Friend Janice had told me Friday when we went out to estate sales), so I knew not to eat much of my pulled pork sandwich that I ordered at Bar Louie's for dinner. I sat between Janice and Friend Carol at the restaurant and I mentioned to Carol what we were having for dessert. I stumbled over the title (trying to get it correct) and Carol told me I could stop with peanut butter. She was sold!
I couldn't help but notice as I helped take the dessert out to the men who were sitting on the back porch, that my piece was bigger than the one I had taken to my husband. After I took one bite, I didn't regret that my piece was bigger at all.
OMG! I was in Heaven for about 5 minutes, if that long. I tried really hard to eat it slowly so I could savor the taste as long as I could.
Janice did reduce the calories some by using 1/3 less fat cream cheese and lite whipped topping. She used regular instant pudding, but said she could have used sugar-free instant pudding. She didn't have any snack-size peanut butter cups. Instead she chopped 2 regular size peanut butter cups. (The original recipe called for 6 snack-size peanut butter cups.)
PEANUT BUTTER CUP ICEBOX CAKE
1 14.3 ounce package Oreo cookies
6 tablespoons unsalted butter, melted and slightly cooled
8 ounces cream cheese (1/3 less fat cream cheese works fine)
3/4 cup creamy peanut butter
1 cup powdered sugar
1 8-ounce tub whipped topping (Lite or Sugar Free works fine)
2 whole peanut butter cups, chopped
1 5.9 - ounce box instant chocolate pudding (Sugar-Free instant pudding may be substituted)
2-1/2 cups milk
1 8 - ounce tub whipped topping (Lite or Sugar-Free may be substituted)
Crush the cookies. (Janice did this by putting some of the cookies in a ziplock bag and crushed them with a rolling pin. If you have a food processor/blender, you could use it.) Add the melted butter and stir til crumbs are all moistened. Dump the crumbs out into a 9 x 13 - inch pan and press out smoothly. Refrigerate this while the peanut butter layer is prepared.
In a large mixing bowl, cream together the cream cheese and peanut butter until smooth, about 2 minutes.
Reduce the speed to medium-low and gradually add the powdered sugar until it is well blended. Increase the speed to medium and beat 30 seconds.
Using a rubber spatula, gently fold in the whipped topping.
Spread evenly over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let set for 5 minutes to allow it to set.
Spread the pudding evenly over the cream cheese mixture.
Spread the second container of whipped topping on top. Cover and refrigerate for 2 hours before serving. (Janice put hers in the freezer for two hours.Then removed it from the freezer, and placed it in the refrigerator while we were at the restaurant - another 2 hours.)
Before serving, Janice squeezed some chocolate syrup on top to decorate
before cutting it into 12 generous servings.
I couldn't help but notice as I helped take the dessert out to the men who were sitting on the back porch, that my piece was bigger than the one I had taken to my husband. After I took one bite, I didn't regret that my piece was bigger at all.
OMG! I was in Heaven for about 5 minutes, if that long. I tried really hard to eat it slowly so I could savor the taste as long as I could.
Janice did reduce the calories some by using 1/3 less fat cream cheese and lite whipped topping. She used regular instant pudding, but said she could have used sugar-free instant pudding. She didn't have any snack-size peanut butter cups. Instead she chopped 2 regular size peanut butter cups. (The original recipe called for 6 snack-size peanut butter cups.)
PEANUT BUTTER CUP ICEBOX CAKE
1 14.3 ounce package Oreo cookies
6 tablespoons unsalted butter, melted and slightly cooled
8 ounces cream cheese (1/3 less fat cream cheese works fine)
3/4 cup creamy peanut butter
1 cup powdered sugar
1 8-ounce tub whipped topping (Lite or Sugar Free works fine)
2 whole peanut butter cups, chopped
1 5.9 - ounce box instant chocolate pudding (Sugar-Free instant pudding may be substituted)
2-1/2 cups milk
1 8 - ounce tub whipped topping (Lite or Sugar-Free may be substituted)
Crush the cookies. (Janice did this by putting some of the cookies in a ziplock bag and crushed them with a rolling pin. If you have a food processor/blender, you could use it.) Add the melted butter and stir til crumbs are all moistened. Dump the crumbs out into a 9 x 13 - inch pan and press out smoothly. Refrigerate this while the peanut butter layer is prepared.
In a large mixing bowl, cream together the cream cheese and peanut butter until smooth, about 2 minutes.
Reduce the speed to medium-low and gradually add the powdered sugar until it is well blended. Increase the speed to medium and beat 30 seconds.
Using a rubber spatula, gently fold in the whipped topping.
Spread evenly over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let set for 5 minutes to allow it to set.
Spread the pudding evenly over the cream cheese mixture.
Spread the second container of whipped topping on top. Cover and refrigerate for 2 hours before serving. (Janice put hers in the freezer for two hours.Then removed it from the freezer, and placed it in the refrigerator while we were at the restaurant - another 2 hours.)
Before serving, Janice squeezed some chocolate syrup on top to decorate
before cutting it into 12 generous servings.
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