"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peanut Butter Striped Delight Recipe

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This recipe for Peanut Butter Striped Delight, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gunnels, Tech Clerk, TTU CDL
Added: Friday, October 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
35 OREO Chocolate Sandwich Cookies
6 Tbsp. butter, melted
1 pkg (8 oz) Philadelphia Cream Cheese, Softened
1/4 cup sugar
3 cups plus 2 tbsp. cold milk, divided
1 tub (8 oz) COOL WHIP whipped topping, thawed
2 pkg. (4 serving size each) JELL-O Vanilla Flavor
Instant Pudding
1/3 cup peanut butter

Directions:
Directions:
Place cookies in food processor, cover. Process to form fine crumbs. Transfer to medium bowl, add butter & mix well. Press firmly onto bottom of 9x13 baking dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 tbsp milk in separate bowl with electric mixer on medium speed until well blended. Add 1 1/4 cups of whipped topping, mix well. Spread over crust.

Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add peanut butter, mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping, cover. Refrigerate at least 4 hours before cutting into pieces to serve. Store any leftover dessert in refrigerator.

 

 

 

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