Peanut Butter Chocolate Dessert

Do yourselves a favor and don't make this dessert. I wouldn't even continue reading this post if you don't want to get sucked in to making this dessert. You see, this particular dessert is pure evil. Honestly, I don't even remember making it, it was just there, in front of me, forcing me to take one bite after the other! Even when my belly was screaming to stop, I couldn't stop myself from taking just one more bite! It calls to you at inconvenient times, like at two in the morning, when you can't sleep, or while you're on the treadmill, or singing hymns at church. You'll crave it for breakfast, lunch and dinner. And when it's finally gone, and you think you're free of it, it will continue to haunt you, begging you to make it again. And you'll lay awake at night thinking about how much you miss it's rich layers of it's crumbly oreo crust, creamy peanut butter center, chopped peanut butter cups, fluffy chocolate spread and crushed oreo topping.

Luckily I've managed to escape it's evil spell, that's right, I've learned my lesson. I'm never making this dessert aga.....

Peanut Butter Chocolate Dessert
By Taste of Home, Best of Holiday Recipes 2008

Ingredients

20 oreos, divided
2 tablespoons butter, softened
1 8 oz package cream cheese
1/2 cup peanut butter
1-1/2 cups cups confectioners sugar, divided
1 16 oz carton whipped topping, thawed, divided
15 mini peanut butter cups, chopped
1 cup cold milk
1 3.9 oz instant chocolate fudge pudding mix

Directions

1. Crush 16 cookies (I used my food processor), toss with the butter. Press onto the bottom of ungreased 9-inch square dish.

2. In a large mixing bowl, beat the cream cheese, peanut butter and 1 cup confectioners sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

3. In another mixing bowl, beat the milk, pudding mix, and remaining confectioners' sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over top. Cover and chill for at least three hours before serving.