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Katrin Fridriks

peanut butter oreo dessert

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peanut butter oreo dessert

Or, you can buy the mini peanut butter cups and just use those (which is what I did). . Using a food processor, process 30 Oreos cookies until they are a fine crumb (it's ok if there are a few cookie chunks). Cover and chill for at least 3-4 hours. It’s rich, creamy, yet light and fluffy. It’s a very good recipe. If the mixture is too runny, place it into the fridge for a few minutes. Use a teaspoon to put the crushed oreos into the mini cups. Measure the ingredients with a digital scale by weight (gram). If you have that mind-set, you’ll spend your whole life at home. Made this for the second time tonight. If I make this again I’d use 4 oz instead of 8. Press cookie mixture into an ungreased 9-inch square dish; set aside. Ohhh I want to try this!! Make sure you crush the Oreos to sand like consistency so no pieces remain in there as you will want to pipe this decoration, Patient is key when making mousse type cakes, like this No-bake Peanut butter & Oreo Pie. Pop it into the fridge for 5 minutes, it will set very quickly into a consistency you can use, The one and only secret of making firm, neat crust is to, Pro tip: Invest into pie / tart tin with loose base, mine is 8inch / 20 cm like, Step 1: Whip cream cheese with icing sugar until fluffy, for about a minute. Mix butter and biscuit crumb while butter is runny (melted). I love everything about this No-bake Peanut butter and Oreo Pie; it is super simple yet has an amazing texture, flavour and pretty design if I may say so myself. The base is crunchy and the cream inside is silky and smooth, with a mousse-like consistency, making it a light desert. Spread 1/3 crushed Oreos on bottom of a 9x13 pan. It's a cinch to whip together because it doesn't require any baking. If you like the crunch of the Oreos on top, wait to add them right before serving. Reserve 1/2 cup of the crumbs and set aside. Other than that it was good. Don’t skip the refrigeration, this is what helps hold everything firmly together. (Note: This will be less milk than called … I typically will take the bottom of a drinking glass and use that to create a flat and level crust. Spread the chocolate pudding mixture over the peanut butter cups. Multitasking. Thanks a lot so happy to hear your baking success:)! For the peanut butter filling, start by creaming the cream cheese to make it light and fluffy, and then add in the peanut butter, whipped cream, and powdered sugar. Save my name, email, and website in this browser for the next time I comment. Reset it here. The crust is a simple mixture of crushed Oreo Cookies and butter. I must have a sweet-o-meter a little higher. https://www.tasteofhome.com/recipes/peanut-butter-chocolate-dessert Love them. Your email address will not be published. thank you so much! I think I’ll eliminate the powdered sugar all together the next time I make it and tone it down a bit. It’s a super simple recipe and don’t have to overthink however there are some important notes worth considering. Everything looks calm on top but underneath those legs are going a mile a minute. I learned from that and used 4 oz in the top layer so it would retain more of the chocolate flavor. This Peanut Butter Oreo Dessert is a No-Bake dessert filled with layers of chocolate peanut butter pudding and peanut butter cups. My family loves this chocolate peanut butter cup lasagna! I love anything with chocolate and peanut butter so this dessert looks perfect for me and the “no-bake” part is an added bonus! This site uses Akismet to reduce spam. Spread over chopped peanut butter cups. Fold in one container of  whipped topping. When butter is melted the mixture might be runny depending on the temperature of the butter but do not add more biscuit crumb. Add 1 cup of icing sugar slowly and mix in completely. Few ingredients, easy to follow and to make and a lovely result! In a medium bowl, whisk the pudding mix and milk together. Subscribe to my recipes, sweet tips & latest travel news. Beat whipping cream until it becomes soft peaks. Please try again. The best Pumpkin bundt cake with butterscotch glaze... Tender, moist, tall sponge cake full baking guide, avoid using substitutes unless aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavours, measure your ingredients with the help of a, You can use a food processor to make the biscuit crumb or do the the old fashion way and crush it in a zipped bag with a rolling pin.

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