Peanut Butter-Striped Delight
Time4h 40min
Makes24 servings
Ingredients
- 35 OREO Cookies, finely crushed (about 3 cups)
- 6 Tbsp. butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ¼ cup sugar
- 3 cups plus 2 Tbsp. cold milk, divided
- 1 tub (8 oz.) frozen whipped topping, thawed, divided
- 2 pkg. (3.4 oz. each) vanilla instant pudding mix
- ⅓ cup creamy peanut butter
Putting it together
- 1.Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups whipped topping; mix well. Spread over crust.
- 2.Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining whipped topping.
- 3.Refrigerate 4 hours or until firm.
Tips and Tricks
Better For You:Save 40 calories and 3g of fat per serving by preparing with Neufchatel cheese, fat-free milk, frozen lite whipped topping and vanilla fat-free sugar-free instant pudding mix.
Special Extra:Sprinkle with grated chocolate just before serving.
How to Easily Cut Dessert to Serve:Place dessert in freezer about 1 hour before cutting to serve.
Nutrition Information
| Calories: | 240 |
| Total fat: | 14g |
| Saturated fat: | 7g |
| Trans fat: | 0.5g |
| Cholesterol: | 20mg |
| Sodium: | 280mg |
| Total Carbohydrate: | 27g |
| Dietary fiber: | 1g |
| Total sugars: | 18g |
| Protein: | 3g |
| Calcium: | 6% DV |
| Iron: | 4% DV |