Thursday, May 12, 2011

Oreo Peanut Butter Dessert

I made this dessert last weekend but for some reason didn't take photos. What was I thinking? Or not thinking? Fortunately, this is so ridiculously simple that you won't need photos...

(Still, I apologize!)

This dessert is so rich that you have a lot of leeway on ingredients. I've used off-brand double-stuffed sandwich cookies, low-fat off-brand whipped topping, store-brand reduced-fat cream cheese, and store-brand peanut butter. It still tastes delicious. Plus, it makes me feel less guilty for serving this to people. And for eating it.

Frozen Oreo Peanut Butter Dessert
(serves about 12)

1 package double-stuffed Oreos
1 regular-sized container Cool Whip
8 oz cream cheese, at room temperature
1 regular-sized can of creamy peanut butter

1. Crumble half the Oreos (by hand or in a large Ziploc) into the bottom of a 9x13 pan.
2. Mix the Cool Whip, cream cheese and peanut butter until smooth. If you have a KitchenAid or other stand mixer, I'd recommend that. Otherwise use an electric hand mixer. You could do this by hand, too, get an arm workout, and as a result not have my squishy upper arms.
3. Gently coax the mixture over the Oreos. This will take some patience, but you'll get there.
4. Crumble the rest of the Oreos over the top.
5. Freeze for at least an hour.
6. Remove from freezer five minutes before slicing and serving.

This is another one of those recipes that pretty much everyone likes, even if they swear they don't like one of the ingredients. My husband hates cream cheese and love this. You could mix the crumbled Oreos into the rest of the mixture if you'd rather, but then it'll stick to the pan a little more. If I take this to a party or event, I usually buy a disposable aluminum pan so I can leave leftovers with the hostess.

This will be VERY rich! You could use half a jar of peanut butter. Or go all-in and drizzle some chocolate syrup over the top. Make it yours!

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