{tasty tuesdays} Too much goodness.

As promised, I am about to share with you what might possibly be one of the most delicious recipes of all time. I think Wishcake said it best:

"I tell you, there is nothing closer to heaven than the combination of chocolate and peanut butter. Amen. "

Ok, so that might be a slight exaggeration. But, combine chocolate and peanut butter, add in cream cheese, oreos and reeses peanut butter cups, and well.... need I say more?

I have to say that this dessert made a great substitute for birthday cake, too. Jeremy is not really a huge cake fan, so this was the perfect way to top off our evening. We even stuck birthday candles in it! Of course, in all the hullabaloo of the evening, I completely forgot to take a picture of it... and an online search for a picture of something similar yielded nothing. So, please excuse the poor quality of this photo, as it is nothing but a picture taken of the picture in my cookbook. :) It still looks yummy though!

Too-Much-Yummy-Goodness Dessert

(yes, I renamed it, before it was titled Peanut Butter Chocolate Dessert... boring)

20 chocolate cream-filled chocolate sandwich cookies, divided

2 Tbsp butter or margarine, melted

1 package (8 ounces) 1/3-less fat cream cheese, softened*

1/2 cup peanut butter

1 1/3 cups powdered sugar, divided

1 carton (16 ounces) light frozen whipped topping, thawed, divided*

15 miniature peanut butter cups, coarsely chopped

1 cup fat-free cold milk*

1 package (small box) instant chocolate fudge fat-free sugar-free pudding mix*

Finely crush 16 cookies; toss with butter. Press onto the bottom of an ungreased 9-in. square dish. In a mixing bowl, beat the cream cheese, peanut butter, and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another mixing bowl, beat the milk, pudding mix, and remaining powdered sugar on low speed for 2 minutes, until smooth and slightly set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies and sprinkle over top of dessert. Cover and chill for at least three hours before serving.

Note: you can double this recipe and make it in a 9x13 pan... it fits perfectly.

*I chose to use the low-fat or fat-free versions of these things, even though the original recipe didn't call for them. But it still tasted AMAZING! Of course, if you wish to use regular milk, pudding, cream cheese, etc., that is just fine... just a warning though, it was extremely rich even with the lighter versions.

In other dessert-y news, these are entirely too much of a temptation for me right now:

Hey, it's protein, right.... ?? :)