Anything that starts with an Oreo crust and has peanut butter in it? Has to be good. I made this a couple of weeks ago and am making it again this weekend. Because? See the first sentence. Oreo crust. Peanut butter. You should try it. (From the cincyshopper.com blog, via Pinterest, where you will see that I have way more pins on my Desserts board than any other board. Clearly I need to pin more salad recipes.)
24 Oreo Cookies
5 Tbl. melted butter
24 oz. softened cream cheese
8 oz. Cool Whip
1 tsp. vanilla
1 cup powdered sugar
1 1/2 cups peanut butter
30 Reese’s Miniatures, cut into quarters
Cut the Reese’s miniatures and put them in the freezer for 30 minutes to harden.
Crush the Oreos in a food processor and mix in the butter. Pat this mixture into the bottom of a springform pan. Refrigerate this for 30 minutes to firm it up.
Beat together the cream cheese, powdered sugar, vanilla and peanut butter until well mixed. Fold in the Cool Whip and half of the frozen Reese’s cups.
Pour this into the pan and refrigerate for 4 hours or until firm. Remove from the springform pan and top with the remaining Reese’s. Drizzle chocolate syrup on top if desired.
Don’t you think you need this for the weekend? I’m pretty sure you do. 😉