1cupchopped Reese's Peanut Butter Cupsplus more for garnish if desired
1cupcold milk
3.9ozinstant chocolate pudding mix
Instructions
Place 16 Oreo cookies in a food processor and pulse until fine crumbs form.
Combine the Oreo crumbs with the softened butter, then firmly press the mixture into the bottom of an ungreased 8×8-inch baking dish.
In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and 1 cup powdered sugar until smooth. Fold in 8 ounces whipped topping until fully combined.
Evenly spread the peanut butter mixture over the Oreo crust.
In a separate bowl, whisk together the remaining ½ cup powdered sugar, cold milk, and instant chocolate pudding mix for about 2 minutes, or until thickened. Gently fold in the remaining whipped topping.
Sprinkle the chopped Reese's Peanut Butter Cups evenly over the peanut butter layer.
Evenly spread the chocolate pudding layer over the peanut butter cups.
Sprinkle the remaining crushed Oreo cookies and additional chopped Reese's Peanut Butter Cups over the top. Refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Video
Notes
Use instant chocolate pudding mix, not cook-and-serve.
Softened cream cheese creates the smoothest peanut butter filling.
Chill for at least 4 hours, but overnight is even better.
Chocolate Peanut Butter Oreos are a delicious twist on the classic recipe.
Store leftovers covered in the refrigerator for up to 4 days.