I consider this recipe a ‘social dessert’. It’s easy to assemble, makes a sizeable number of servings, and gets better over time – it’s essentially the lasagna of desserts. When I eat this dessert I always think of the 4th of July; my mom used to prepare this every year when I was a kid to serve at our annual 4th of July family pool party. Getting to dessert was always a challenge given the hamburgers, pasta salad, potato salad, fruit salad, corn on the cob, and baked beans came first … but when my mom was making this Oreo Cookie Dessert, I always saved room.
With only 6 ingredients, it takes little time to whip this creamy goodness together. The layers are simple: Oreo cookie crust, rich creamy whipped peanut butter spread, light drizzle of Hershey’s chocolate and voila! … a perfect dessert to take to the office, a potluck, or a picnic to please the masses.
Yield: ~12 – 15 servings, depending on how large/small pieces are cut.
Give it a try, if you like it – let me know!
Ingredients
- 16 oz package Oreo cookies, crushed
- 1 stick butter, melted
- 1 c. peanut butter (I use Jif Natural Creamy)
- 8 oz. cream cheese, softened
- ½ c. milk (I use 2%, any will work)
- 12 oz. cool whip, thawed
- Hershey’s chocolate syrup
Optional: Roughly chopped mini Reese’s cups
Instructions
- Preheat oven to 350°
Oreo Crust
- Crush Oreo cookies with a food processor until just smaller than a rough chop
*Don’t have a food processor? Throw the cookies in a gallon zip lock bag and use a rolling pin or meat tenderizer to smash! - Melt butter in the microwave (~ 30 sec. to 1 minute)
- Combine crushed cookies and butter and mix together
- Press cookie and butter mixture into a greased 9×13″ pan
- Bake 5-6 min. then cool completely
Whipped Peanut Butter Topping
- Mix peanut butter, cream cheese and milk together by hand or with electric mixer
- Blend well until smooth
- Fold in the cool whip by hand
- Spread evenly over Oreo cookie crust
- Drizzle with Hershey’s chocolate syrup and roughly chopped mini Reese’s Cups (optional)
- Cover and refrigerate at least 2 hours before serving
Enjoy!
Weekend Baker 