- I've been hugely inspired (and feeling a little inadequate) by a whole bunch of super talented bloggers posting tasty treats that make me drool.
- I've been eating Girl Scout cookies for breakfast...(and lunch) for the past month.
It all started last week when Dorothy from Crazy for Crust posted this recipe for a fabulous looking lemon dessert. Of course it's mouth-watering just the way it is, but I happened to have a lot more peanut butter cookies lying around than Golden Oreos.
lazy innovative and just mixed the softened butter right in the zipper bag that I smashed the sandwich cookies in. It made it easier to be able to mix it thoroughly with my hands. You'll want to crush your cookies slightly chunkier than you would for a cheesecake crust.
It turns out that one package of Do-Si-Dos plus one package or Tagalongs makes the perfect amount of cookies for this pudding pie...coincidence?!
Peanut Butter Chocolate Pudding Pie (inspired by Crazy for Crust)
20 peanut butter sandwich cookies (Do-Si-Dos, or similar)
3 Tbsp unsalted butter, softened
1 - 3.9 oz pkg chocolate instant pudding mix
1 C milk
1 - 8 oz container whipped topping, thawed
15 chocolate covered peanut butter cookies (Tagalongs can be substituted with Oreo Peanut Butter Fudge Cremes)
Smash the peanut butter sandwich cookies in a gallon zipper bag to coarse crumbles (not a fine crumb). If your bag is not punctured (you may also use a bowl), add the softened butter to the cookie crumbs, seal and thoroughly combine the two with a gentle massage.
Press the crumb mixture into the bottom of an 8 X 8 baking pan.
Meanwhile, whisk the pudding mix and milk until it is completely smooth and begins to thicken. Add 1/2 the container of whipped topping to the pudding and gently mix until everything is completely combined. Layer the pudding mixture on top of the crust in the baking pan.
Give the remaining whipped topping a good whisk through to make sure it is smooth and spreadable. Layer the plain topping on top of the pudding layer.
In another gallon zipper bag, crush your chocolate covered peanut butter cookies just enough to break them up (think nibble-sized pieces). Sprinkle these evenly over the whipped topping layer.
Cover with plastic wrap and refrigerate 6-8 hours (although I'll admit, I stole a nibble after 4 hours and it was divine). Enjoy!