Best No Bake Dessert With Chocolate Gingersnap And Peanut Butter Filled Delightfulls Recipes

No-Bake Dessert with Chocolate, Gingersnap and Peanut Butter Filled DelightFulls image

Provided by Food Network

Categories dessert

Time 20m

Yield 12-16 Servings

Number Of Ingredients 10

1 cup crushed gingersnap cookies (about 18 cookies)
4 tablespoons butter, melted
1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchatel), at room temperature
3/4 cup reduced fat or regular creamy peanut butter
1 cup powdered sugar
1 container (8 oz.) frozen light whipped topping, thawed, divided
1 1/2 cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls Peanut Butter Filled Morsels, divided
1 cup 1% milk
1 pkg. (3.9 oz.) chocolate instant pudding and pie filling mix
6 gingersnap cookies, coarsely chopped

Steps:

COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.

Chocolate Peanut Butter No Bake Dessert Recipe - (4.3/5) image

Provided by á-20635

Number Of Ingredients 9

20 Oreo cookies, divided
2 tablespoons butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioners' sugar, divided
1 (16-ounce) carton frozen whipped topping, thawed, divided
15 to 20 miniature peanut butter cups, chopped
1 cup cold milk
1 (3.9-ounce) package instant chocolate pudding mix

Steps:

Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.