Recipe

We took a dessert to Taylor's work party last night. It was a hit. It's always a hit---but if you don't love peanut butter you won't love it. Everyone wanted the recipe, so I thought I'd share it here too. It's certainly a crowd pleaser---you ought to try it. And if you're coming to my Miss America party in January, you'll be trying it there!

Peanutty Perfection:
35 Oreo chocolate sandwich cookies
6 Tbsp butter, melted
1 pkg (8 oz) Cream cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp cold milk, divided
1 tub (8 oz) cool whip thawed, divided
2 packages (4-serving size each) Jell-o Vanilla Flavor Instant pudding and pie filling
1/3 cup peanut butter

Place cookies in food processor. Process to form fine crumbs.Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp of the milk in separate bowl with wire whisk until well blended. Add 1 1/4 cups of the whipped topping. Mix well. Spread over crust.

Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat wtih wire whisk 2 min or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min or until thickened. Top with remaining whipped topping; cover.

Refrigerate at least 4 hours before cutting into pieces to serve. Store any leftovers in refrigerator.

I usually put a bit more peanut butter in---I like peanut butter. Also, be sure to allow time for your cool whip to thaw; it takes 4 or more hours to thaw in the fridge, so I usually try to buy the ingredients the night before so that it's ready the next day. I've also messed up and bought the cooking kind of jell-o instead of instant, so watch that. I also use low-fat oreos, cream cheese, and cool whip---and it's just fine.