Oreopeanut Butter Cup No Bake Dessert Recipes
PEANUT BUTTER CHOCOLATE DESSERT
The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! -Debbie Price, LaRue, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Nutrition Facts : Calories 365 calories, Fat 20g fat (11g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER OREO DESSERT
This Peanut Butter Oreo Dessert is a No-Bake dessert filled with layers of chocolate peanut butter pudding and peanut butter cups.
Provided by Christy Denney
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Crush 16 cookies with a food processor or by hand; Add the butter and combined well with the cookies. Press firmly into an ungreased 9-in. square dish. Set aside for later.
- In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust.
- Cut each peanut butter cups into 6 pieces. Sprinkle peanut butter layer with 6 of the chopped peanut butter cups. Reserve the remaining peanut butter cups for the top.
- In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes until pudding starts to set. Fold in remaining whipped topping.
- Spread the chocolate pudding mixture over the peanut butter cups. Chop the remaining cookies and peanut butter cups and sprinkle over the top. Cover and chill for at least 3 hours.
- Read more: http://www.tasteofhome.com/recipes/peanut-butter-chocolate-dessert#ixzz39OHLZ8Jo
NO BAKE PEANUT BUTTER PIE
This incredible Peanut Butter Pie is made with an Oreo cookie crust, creamy no-bake peanut butter filling, whipped cream topping, and garnished with chopped peanut butter cups.
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Add the whole Oreos (with their filling) to a food processor or blender and process until they are fine crumbs. Dump the crumbs into a bowl and add the melted butter. Stir until well combined.
- Dump into a 9 or 9 1/2-inch pie plate that is 2 inches high (not springform). Press the crumbs into the bottom and up the sides (I use the bottom of a measuring cup). Bake for 8-10 minutes. Cool to room temperature then refrigerate until cold (it will be easier to work with if it's cold).
- Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream, ⅔ cup powdered sugar, and vanilla until stiff peaks form. Transfer to the refrigerator.
- In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until combined. Add a little more than half of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined. Place the remaining whipped cream back in the fridge (this will be for topping the pie). Pour the peanut butter mixture into the crust and spread into an even layer. Cover and refrigerate for at least 6 hours, until firm and chilled.
- Right before serving, add the reserved whipped cream to the top of the pie. If the whipped cream has lost some of its volume you can re-whip it before adding it to the pie. Top with toppings/garnishes and serve.
Nutrition Facts : Calories 503 kcal, Carbohydrate 30 g, Protein 8 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 96 mg, Sodium 247 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
NO BAKE CHOCOLATE PEANUT BUTTER OREO DESSERT
Steps:
- In a food processor, add Oreos and pulse until smooth crumbs. Set aside.
- In a small bowl, combine 1/2 the chocolate chips (6oz) and 1/4 cup milk.
- Microwave until chips are melted, stirring until smooth. Set aside to cool.
- Spread 1/3 crushed Oreos on bottom of a 9x13 pan. Press down with fork to create even layer.
- Peanut Butter Layer: Place 8 oz cream cheese in medium bowl. Beat with mixer until smooth. Sprinkle in the vanilla pudding mix and peanut butter. Combine until smooth. Slowly add in 1 3/4 cups of milk and use mixer to combine. Spread mixture over Oreo crumb layer.
- Spread additional 1/3 mixture of Oreo crumbs on top of peanut butter layer.
- Chocolate Layer: Place remaining 8 oz cream cheese in medium bowl. Beat with mixer until smooth. Sprinkle in the chocolate pudding mix, cooled chocolate sauce from step 2, and 1 1/2 cups milk. Beat until smooth. Spread over Oreo crumb layer.
- Spread last 1/3 Oreo mixture over chocolate layer.
- Spread whipped topping evenly on top of the Oreo layer.
- Sprinkle chocolate chips, shaved chocolate, peanuts, etc on top of dessert for garnish (optional)
- Place pan in refrigerator and allow to chill 4-6 hours. Serve and enjoy!
Nutrition Facts : Calories 250 kcal, Carbohydrate 24 g, Protein 11 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 435 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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- In a large mixing bowl cream together the cream cheese, peanut butter and brown sugar with an electric mixer until smooth.
- Place the Oreo cookies into a Ziploc bag. Place the peanut butter cups into a separate Ziploc bag.
- Use a heavy bottomed pot or a rolling pin to break the Oreos and peanut butter cups into pieces.
- Pour half of the crumbled Oreos and half of the crushed peanut butter cups into the bowl with the cream cheese mixture along with 1/2 a cup of the Cool Whip. Use a rubber spatula to mix it all together.
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- Using a food processor grind the Oreo's into fine crumbs. Mix with the melted butter. Press firmly into a 9 inch spring form pan. Set in the freezer while you work on the filling.
- In a stand mixer whisk heavy cream until you get soft peaks. Add powdered sugar and vanilla, and mix until stiff peaks. Place in a separate bowl, and set aside.
- In the stand mixer bowl, using a paddle attachment, beat together peanut butter, cream, cheese, and sugar until well combined. Using a spatula, fold in the whipped cream. Once well mixed, fold in the 1 row of peanut butter cup Oreo cookies. Pour into prepared crust. Set in fridge for 1 hour.
- In a microwave safe bowl heat 1/2 cup heavy cream for 30-45 seconds until hot but not boiling. Add chocolate, and mix until smooth. Pour over the top of the cheesecake.
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4.4/5 (14)Total Time 20 minsCategory DessertCalories 671 per serving
- Line a 9" greased spring form pan with crushed Oreos and butter mixture. Press the mixture into the bottom and along the sides of the pan. The crumbs should be tightly packed to set a thick crust.
NO BAKE OREO PEANUT BUTTER PIE - BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
5/5 (7)Category PiesCuisine AmericanTotal Time 20 mins
- Make the crust. Prepare the Oreo crust according to these instructions. After the crust has been pressed into the pie pan, move to the freezer for 15 minutes to allow the crust to fully set.
- Make the filling. While the crust chills, make the filling and whipped cream topping. In a food processor, blender, or using an electric mixer, combine together the peanut butter, heavy cream, cream cheese, confectioners sugar, vanilla extract, and salt. Pulse or beat together until smooth and well combined. Stir in the chopped Oreo cookies. Pour into the pie crust.
- Make the topping. Wipe out the food processor, blender, or mixer with a damp paper towel. Pour in the heavy cream, confectioners sugar, and vanilla extract and mix together or whip until soft or medium peaks form.
- Assemble the pie. Spread the whipped cream on top of the peanut butter layer. Decorate with whole or crushed Oreo cookies, along with drizzles of melted chocolate and peanut butter. Refrigerate the pie for 2-3 hours before serving.
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From dinnerthendessert.com
5/5 (4)Total Time 2 hrs 20 minsCategory DessertCalories 322 per serving
- In a stand mixer add the butter, graham cracker crumbs and peanut butter until creamy, about 1 minute.
- Add in the powdered sugar on the lowest speed setting until well combined and fluffy, about 2 minutes.
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From lilluna.com
5/5 (7)Total Time 20 minsCategory DessertCalories 456 per serving
- Add cream cheese, peanut butter and 1 cup of powdered sugar to a bowl and beat until smooth. Fold in half the cool whip and and mix well. Spread over Oreo crust.
- Add milk, pudding mix and remaining powdered sugar to another bowl and whisk together. Fold in last of the Cool Whip and Spread over the Reese's.
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5/5 (1)Calories 501 per servingEstimated Reading Time 4 mins
- Place Oreo cookies in a food processor and pulse until roughly chopped. Reserve about 2 tablespoons of the cookie crumbs. Add the melted butter and blend until smooth, then add the powdered sugar and 3/4 cup peanut butter. Blend until thick. Press into prepared pan.
- Place 2 tablespoons peanut butter and white chocolate chips in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Spread over the mixture in the pan in an even layer and sprinkle with the reserved cookie crumbs. Chill until set.
- For clean cuts, let the cold pan sit at room temperature for about 10 minutes and heat your knife under hot water. Use swift strokes when cutting and you'll avoid cracking the top too much. Store in an airtight container for up to 4 days.
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5/5 (1)Total Time 5 hrs 20 minsCategory DessertCalories 642 per serving
- Add all the Oreos (cream and all) to a food processor and whiz until the biscuits become fine crumbs. Then add your melted butter and whiz again. Give the mixture a good stir with a spatula and then dump into a 9 inch tart tin. Carefully press the biscuits into the bottom and side of your pan as evenly as you can. Once you are done, pop the base into the fridge.
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- Gently whisk the chocolate mixture until smooth. If it is still a little lumpy, you can microwave the mixture for 10-20 seconds and whisk again. Once smooth, pour the chocolate ganache into your prepared tart tin. Then gently press your peanut butter cupss into the ganache. Pop into the fridge for 3-4 hours or overnight to set. Cut into slices and serve.
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Cuisine AmericanTotal Time 4 hrs 10 minsCategory DessertCalories 655 per serving
- In a medium bowl, combine the Oreo crumbs and melted butter. Press crumb mixture into the bottom and up the sides of a 9-inch spring form pan. Place in refrigerator to firm up while preparing filling.
- In a large bowl, beat cream cheese, sugar, vanilla extract, and peanut butter with an electric hand mixer until smooth. Fold in whipped topping until completely combined.
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4.2/5 (4)Category DessertServings 12Calories 274 per serving
- Using a food processor, process 30 Oreos cookies until they are a fine crumb (it's ok if there are a few cookie chunks).
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