Sometimes A Failure Is Still Good

I think we’ve already established that last week was a bit, um, rough. But life goes on, right?

So on Wednesday, I needed to make a dessert for Bible Study that evening. I was determined to not let All The Crankiness keep me from making what was sure to be an amazing Oreo/Peanut Butter dessert of deliciousness.

So I pulled C’s little chair up to the kitchen counter and let him “help”. That lasted all of about 2.7 seconds. The extra Oreos helped.

Anyway, I was a bit distracted/flustered while I was making this thing. For one, my “help” was very busy “helping.” I’d also never made this dessert before, and the instructions were a bit confusing. And lastly, I was counting calories for the entire recipe so I couldn’t alter anything. It had to be exact.

The recipe called for this dessert to be made in a 9x9 pan. So against my better judgment, that’s what I used. Because I am a rule follower.

But when I got to the second step and spread the peanut butter creaminess on top of the Oreo crustiness, I realized this dessert was much too thick to fit into such a small pan.

So I made another crust in a 13 x 9 pan and transferred the peanut butter stuff.

This is the old crust.Oh, don’t worry. It didn’t go to waste. I scraped that stuff into a container and stuck it in the fridge. It was enjoyed at a later time...alone...by me. Although not all at once. I'm not that much of a pig. Well, maybe I am. I did eat all of it.

But I digress.

That little problem taken care of, I continued on.

As I was spreading the chocolate layer on top of the creamy deliciousness and peanut butter cups, I thought it was pretty slim pickins’.

But then I thought maybe it was because I’d had to transfer it to a big pan and moved on.

I realized a moment later, as I was spreading the Cool Whip on the top, it was supposed to be part of the chocolate layer, not on top of it.

Yay me.

But at that point, I didn’t care.

I just finished up and hoped it would taste good. But really, how could it not?

I mean, Oreos, Chocolate, Peanut Butter, Cream Cheese and Cool Whip has to be good however it is mixed. Right?

At least it looked good. And it did taste good. There was not a crumb left after Bible Study. In fact, I think there might have been a slight scuffle over the last piece.

In case you’d like the recipe, here it is, edited to be less confusing. Remember, it won’t look like my photos.

Also, it would be good to start out using a 13 x 9 pan. And mix the Cool Whip in with the chocolate pudding.

Oh, and the best part? This recipe has no name. I just call it Chocolate Peanut Butter Stuff. Enjoy!

Chocolate Peanut Butter Stuff

20 Oreo cookies
2 tablespoons butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioner's sugar, divided
1 carton (16 oz) Cool Whip, thawed and divided (I used 2 8oz containers because I’m good with math that way.)
15 miniature Reese’s cups, chopped (Refrigerate or freeze before chopping, or they’ll be more mashed than chopped. They also taste good mashed, as I found out since I didn’t freeze mine.)
1 cup cold milk
1 package (3.9 oz) instant chocolate fudge pudding

Crush 16 cookies; toss with the butter. Press onto the bottom of an ungreased 13 x 9 inch dish.

In a mixing bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half (8 oz) of the whipped topping. Spread over crust.

Sprinkle with chopped peanut butter cups.

In another mixing bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. 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.