5.0
(3)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Crush your Oreos in the food processor and pulse in the melted butter. Press the cookie mixture into the bottom of a 9 x 13 inch baking dish (I use a measuring cup to help press the crust down). Place the pan in the refrigerator or freezer to set up.
Step 2
Mix cream cheese and peanut butter together with a mixer until light and fluffy then add in 2 tablespoons of milk, and sugar. Mix well. Spread over the crust.
Step 3
In a bowl, combine chocolate instant pudding with 3 cups cold milk and whisk for 2 minutes. Spread the pudding over the cream cheese layer.
Step 4
Top the whole thing with the cool-whip. If desired, swirl with pudding and peanut butter if desired. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Your folders
togetherasfamily.com
5.0
(3)
Your folders
allrecipes.com
4.5
(13)
Your folders
myincrediblerecipes.com
Your folders
myincrediblerecipes.com
Your folders
myincrediblerecipes.com
Your folders
bettycrocker.com
4.0
(33)
Your folders
crayonsandcravings.com
4.6
(33)
Your folders
allrecipes.com
4.5
(273)
25 minutes
Your folders
12tomatoes.com
2.0
(2)
Your folders
myincrediblerecipes.com
Your folders
bakeatmidnite.com
20 minutes
Your folders
the-girl-who-ate-everything.com
3.9
(29)
30 minutes
Your folders
iambaker.net
Your folders
hugsandcookiesxoxo.com
Your folders
bunsinmyoven.com
4.8
(5)
Your folders
balancingmotherhood.com
5.0
(2)
Your folders
recipereader.com
5.0
(1)
1 hours, 45 minutes
Your folders
cooking.nytimes.com
4.0
(25)
Your folders
nutribullet.com