When in doubt...

Like Laura (my fellow blogger friend!), the week is half way over and I've had nothing to post about. I mean, sure... I could bore you all with the dull details of our lives, but I think I'll spare you. In place of an interesting post, I'll share a recipe with you all! Have a good week.

~Peanut Butter Striped Delight~

Serves 24

35 OREO Chocolate Sandwich Cookies

6 Tbsp. butter, melted

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup sugar

3 cups plus 2 Tbsp. cold milk, divided

1 tub (8 oz.) Whipped Topping, thawed, divided

2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling

1/3 cup peanut butter

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min.

Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.

POUR remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping; cover.

REFRIGERATE at least 4 hours before cutting into pieces to serve. Store any leftover dessert in refrigerator.