This Reese's paste Cup Lush is marvelous. Jam-choked with creamy chocolate pudding, paste Oreos, paste cups and topping, it's nice for a hot summer day!
If you’re in CA and you've got children, likelihood is, they were turned loose on ya for the summer! A minimum of, my sister’s faculty was. Well, is. Their Day of Judgment of faculty is technically tomorrow.
And that means that my sweet baby sister is graduating high school! Wherever within the world did the time go?!
Seems like simply yesterday she was graduating from the eighth grade and currently she’s a girl, free from the scope of highschool to explore the globe and acquire a style of reality.
So we’re doing ample celebrating around these elements. I’m baking her a cake for her graduation, obviously, however I’m additionally making an attempt to form a number of her favorite desserts to own available within the refrigerator or fridge therefore she will be able to celebrate her freedom all summer long. And therefore the very first thing I created was this No Bake Reese’s Peanut Butter Cup Lush.
I am passionate about lush desserts – they’re therefore straightforward to form and that they style wonderful. Plus, they’re versatile and solely restricted to your imagination. Seriously! If you don’t just like the paste Oreos I used here for the bottom, substitute oddball Butters or regular Oreos. Or, if you’d rather build a vanilla pudding rather than chocolate, do this instead! See? EASY
And by the manner, it’s referred to as ‘lush’ for a reason. Super creamy, fluffy, light-as-air and jam-choked with flavor. Also, the full no-bake issue could be a serious win-win since it’s already within the a hundred degrees here.
INGREDIENTS :
- 1 pkg Peanut Butter Oreos, coarsely crushed
- 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
- 1 stick (1/2 cup) butter, melted
- 1 (3.4 oz) box instant chocolate pudding mix
- 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.
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