Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). In a food processor, pulse the Oreo cookies until they resemble fine crumbs. Combine the crumbs with the melted butter in a mixing bowl, then press this mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes.
- In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of powdered sugar, mixing until it's perfectly incorporated. Fold in 1 cup of whipped topping gently and spread over the cooled Oreo crust.
- In another bowl, mix the peanut butter and powdered sugar until shiny. Fold in 1 cup of whipped topping until just combined and spread over the cream cheese layer.
- In a large bowl, combine the chocolate pudding mix with 3 cups of cold milk. Whisk until thickened and smooth. Pour over the peanut butter layer, smoothing out to create a glossy top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight. Before serving, add another layer of whipped topping and garnish with chopped peanuts and chocolate shavings.
Notes
Allow the layers to chill properly for a harmonious balance of flavors and textures.
