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PEANUT BUTTER LAYER. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
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To make the peanut butter layer: Put ¼ of Reese's pieces in the food processor and crumble. Set aside. In a large dish beat cream cheese, sugar and a spoonful of milk, at medium speed until creamy. Add peanut butter and beat until well combined. Fold in the Reese's pieces crumbs and 1 ½ cup of cool whip.
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Stir together the cookie crumbs with some melted butter and press flat into a 9×13 dish. Set the crust aside and get to work on the creamy peanut butter layer. This is a mix of peanut butter, cream cheese, powdered sugar, milk, and whipped topping. Beat everything but the whipped topping together with a mixer until it's light and fluffy and.
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Chocolate Syrup. Directions: For the crust: In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9 by 13 baking dish. Place in the freezer while preparing the next layer. For peanut butter layer: With mixer on medium mix cream cheese, milk & peanut butter until fluffy.
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When the oreo crust has cooled, cream together the cream cheese and powdered sugar in a large mixing bowl. Mix until smooth. Add peanut butter, 1 tub of whipped topping, and vanilla and mix again. Set aside. In a separate large mixing bowl, mix together the instant pudding packages and cold milk.
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Pace in the freezer whle making the filling. To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer. Whisk together chocolate pudding mix and milk.
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How to make this delicious dessert lasagna. In a 9x13 casserole dish, place a layer of cookies. In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Fold in 1 ½ cups whipped topping. Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
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Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13×9 dish. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients. Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.
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Then slowly mix in your powdered sugar and 2 tablespoons of milk. Spread the peanut butter cheesecake layer over the top of The Oreo Crust. In a new bowl mix your instant pot and your 3 cups of cold mix. Whisk for 3-4 minutes or until the pudding thickens up. Spread the chocolate pudding over the peanut butter layer.
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Line the bottom of an 8 x 8-inch pan with Nutter Butter Cookies. Drizzle about half of the melted peanut butter over the cookies. Spread half the pudding over the cookies and peanut butter. Whip the cream with the powdered sugar. Spread half the cream over the pudding layer. Sprinkle with chopped peanut butter cups.
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1) In a large bowl cream together the peanut butter, cream cheese, & powdered sugar. 2) Place a layer of cookies in bottom of a 8 x 13 pan, followed by half of the peanut butter mixture. Repeat once. 3) Place the chocolate chips & coconut oil in a microwave safe bowl. Microwave on 50% power for 1-2 minutes. Pour & spread over top of the lasagna.
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Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer. PEANUT BUTTER LAYER With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next.
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Allow the cake to cool completely. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is.
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Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes. TOP & SERVE. Top off with the rest of your Cool Whip (or homemade whipped cream if you like!). Add white chocolate shavings. Refrigerate at least 1 hour before serving.
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In a small microwave safe dish, heat the peanut butter in the microwave for 30 seconds or until melted. Cool slightly. Transfer to a piping bag with the corner snipped. Drizzle over the crushed cookies. Refrigerate until the peanut butter has solidified. Cover and return the dish to the refrigerator to store overnight to allow the cookies to.
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Press the crumbs into the bottom of the pan. Then place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a hand mixer until light and fluffy. Add in the peanut butter, 2 Tablespoons of milk, and powder sugar. Mix until the ingredients are well combined.
