Peanut-Butter-Striped-Delight0.jpg

INGREDIENTS

  • 35Oreo cookies
  • 6 tablespoons butter , melted
  • 1 (8ounce)package cream cheese , softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 3 cups milk
  • 1 (8ounce)container Cool Whip Topping , thawed, divided
  • 2 (3 1/2ounce)packages instant vanilla flavor pudding and pie filling (4 serving-size each)
  • 1/3 cup peanut butter

DIRECTIONS

  1. Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
  2. Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
  3. Meanwhile, beat cream cheese, sugar, and 2 tablespoons 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.
  4. Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
  5. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
  6. Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.