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No Bake Chocolate Peanut Butter Oreo

Indulge in No Bake Chocolate Peanut Butter Oreo Bliss

Experience the rich flavors of No Bake Chocolate Peanut Butter Oreo, a delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 14.3 oz Oreos Gluten-free Oreos can be used for a gluten-free option.
  • 0.25 cup Melted Butter Optional, adds richness.
For the Peanut Butter Layer
  • 16 oz Cream Cheese Bring to room temperature for easier mixing.
  • 3.4 oz Instant Vanilla Pudding Can swap for butterscotch pudding.
  • 1 cup Creamy Peanut Butter Natural peanut butter can offer a different consistency.
  • 1.75 cups Milk Whole milk is recommended for richer taste.
For the Chocolate Layer
  • 12 oz Milk Chocolate Chips Semi-sweet chocolate chips can be used as an alternative.
  • 3.4 oz Instant Chocolate Pudding Can use chocolate-flavored protein powder for a twist.
  • 1.5 cups Milk Ensure at room temperature for best blending.
For the Topping
  • 12 oz Whipped Topping Homemade whipped cream can be a substitute.
  • Chocolate Chips or Shaved Chocolate Optional for garnishing.

Equipment

  • Food Processor
  • Mixing Bowl
  • 9x13-inch Baking Pan
  • microwave
  • Electric Mixer

Method
 

Instructions
  1. Prepare Oreo Crust: Crush the Oreos in a food processor until fine crumbs, about 1-2 minutes. Transfer to a mixing bowl and set aside.
  2. Melt Chocolate: In a microwave-safe bowl, combine 6 oz of chocolate chips with ¼ cup of milk. Microwave in 30-second intervals until smooth, about 1-1.5 minutes. Let cool slightly.
  3. Layer One - Crust: Press one-third of the crushed Oreo mixture into a 9x13-inch baking pan to form a compact base.
  4. Layer Two - Peanut Butter Mixture: Beat 8 oz of cream cheese until creamy. Add instant vanilla pudding and 1 cup of creamy peanut butter, mixing until combined. Gradually pour in 1¾ cups of milk and spread over the crust.
  5. Layer Three - Chocolate Mixture: Beat the remaining 8 oz of cream cheese until smooth. Add the chocolate pudding mix, cooled chocolate mixture from Step 2, and 1½ cups of milk. Mix until smooth and spread over the peanut butter layer.
  6. Final Layer - Topping: Spread whipped topping over the top layer and optionally sprinkle with chocolate chips or shaved chocolate.
  7. Chill: Cover with plastic wrap and refrigerate for 4-6 hours.

Nutrition

Serving: 1sliceCalories: 560kcalCarbohydrates: 45gProtein: 8gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 270mgPotassium: 300mgFiber: 2gSugar: 27gVitamin A: 500IUCalcium: 150mgIron: 2mg

Notes

Ensure all ingredients are at room temperature before mixing for best results. Allow adequate chilling time for the layers to set properly.

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