NO BAKE REESE'S PEANUT BUTTER LUSH
So we’re doing sufficient celebrating around these parts. I’m baking her a cake for her graduation, obviously, but I’m additionally looking to make some of her favourite desserts to have available inside the fridge or freezer so she will rejoice her freedom all summer time long. And the primary thing I made become this No Bake Reese’s Peanut Butter Cup Lush.
I am enthusiastic about lush desserts – they’re so simple to make and that they taste great. Plus, they’re versatile and handiest limited for your creativeness. critically! in case you don’t like the peanut butter Oreos I used here for the bottom, alternative Nutter Butters or regular Oreos. Or, in case you’d as an alternative make a vanilla & peanut butter pudding instead of chocolate, do this rather! See? easy.
And through the way, it’s known as ‘lush’ for a cause. terrific creamy, fluffy, light-as-air and filled with taste. additionally, the whole no-bake factor is a serious win-win since it’s already inside the a hundred tiers here.
This *does* need lots of time to set within the refrigerator, so make it the night time earlier than you propose on serving it or within the early AM so it’s ready by using midnight. The greater time it has within the refrigerator, the higher – otherwise, at the same time as it's going to still flavor extraordinary, it could be a little at the gloopy facet. ‘Gloopy’ being the medical time period here.
INGREDIENTS:
- 1 pkg Peanut Butter Oreos, coarsely crushed
- 1 stick (1/2 cup) butter, melted
- 1 (3.4 oz) box instant chocolate pudding mix
- 1 & ¾ cups milk
- ¼ cup creamy peanut butter
- 1 (16 oz) tub Cool Whip, thawed
- 1 cup miniature Reese's Peanut Butter Cups, chopped in half
- Chocolate syrup
INSTRUCTIONS:
- Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
- Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
- Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.
