This might be the best dessert I've ever made. I don't usually make statements like that, but I also don't remember the last time I had something that was this amazing. It's shockingly good. So good, in fact, that my roommate and I finished off the entire thing in just over 24 hours. We were ashamed. I also was working from home the day after I made it, which meant I was sitting at home with it in the fridge just calling my name. You'd be surprised how many times I can justify eating dessert in a day. As I was copying over the recipe I just noticed it says it yields 12-16 servings. Good lord. Let's move on, shall we?

Here's what always gets me: it's the easiest recipes that are the best. I'm not sure I can even call this homemade because it's just an array of pre-made ingredients layered on top of each other. You don't have to be even a slightly good cook to make this. It's also one of those recipes that is guaranteed to make you friends. Unfortunately, Brooke (roommate) and I only shared a small bit with one other friend, so we didn't test this theory out, but I'm pretty certain of it. Again, I admit that we were ashamed.

The concept is simple. It's a layer of Oreos and butter, a layer of a peanut butter, cream cheese and cool whip blend, a layer of chopped Reese's Cups, a layer of a chocolate pudding, confectioner's sugar, milk and cool whip blend, and more crushed Oreos. I don't know what my favorite part was about this giant parfait of sorts. The chocolate pudding/cool whip complements the Oreos and the Reese's Cups complement the peanut butter/cool whip. It's honestly just heavenly. I've forbidden myself from making it again until I have a crowd because obviously I have zero will-power. Make this dessert. Now.

Peanut Butter Chocolate Yum
Recipe from Taste of Home
(Originally seen on Through A Country Mother's Eyes)

Ingredients

20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter*
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
20 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
 
Directions
 
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. 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 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. Yield: 12-16 servings.


*Even though I love JIF, I prefer Peter Pan Creamy for this recipe because it's not as thick as JIF. This helps the Cool Whip layer be light and airy. Also, in case the ingredient list makes you feel like this recipe is diabetes just waiting to happen, I use reduced fat pb, 1/3 reduced fat cream cheese and reduced fat Cool Whip.

I love Butterfingers. 

I don't know what they are made from, and couldn't describe the taste if I tried (buttery, maybe), but they are my perfect candy. If someone asked you what's in a Milky Way you'd be able to say chocolate, caramel and nougat (though nougat is an odd component in and of itself). But what on earth is a Butterfinger made of? Bliss, I suppose.

So here it is: world's simplest and quickest pie. In fact, this pie is so easy that I am going to have to physically restrain from purchasing Butterfingers because I would make it every time I had a candy craving. There's no need to make your own crust with a pie like this--just accept it for the ridiculously simple and delicious recipe it is.  I used Light Cool Whip and 1/3 less fat cream cheese, but I'm still under no illusion that this pie is remotely good for me. Oh well. It's incredible.

Butterfinger Pie

Recipe from Food.com

Ingredients

• 6 (2 1/8 ounce) Butterfinger candy bars, crushed *
• 1 (8 ounce) packages cream cheese
• 1 (12 ounce) cartons Cool Whip **
• 1 graham cracker crust

Directions

1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill.

* I used one bag of the smaller bars from the grocery store. It's around 12 oz, cant quite remember. While they were all still in their individual wrappers, I used a garlic press (first mallet-like thing I saw) to crush them. I saved three or four for the topping, and crushed those slightly less.
** I've mentioned this before, but generic brand Cool Whip is one of the few ingredients that I think works just as well when cooking. It'll save you a whopping dollar or so, which you can then use to justify Philadelphia Cream Cheese...because all cream cheeses are not created equal.