Peanut Butter Oreo Icebox Cake

adapted from recipes by Cookies & Cups and Taste of Home

INGREDIENTS

2 packages Oreos

milk

12 ounces cream cheese, softened

1 cup CREAMY peanut butter

1.5 cups powdered sugar

12 oz tub Cool Whip

1 package instant chocolate fudge pudding mix

1 package Reeses Minis

DIRECTIONS

Prepare pudding according to package directions. Set aside.

In a mixer, beat the cream cheese, peanut butter, and powdered sugar until smooth. Carefully fold in the tub of cool whip. Set aside.

Pour some milk into a small bowl. Then give each Oreo a quick dip. We don't want to soak them, but we want to at least fully immerse them.

Then lay the Oreos flat, in a 13x9 pan until bottom is covered.

Once you have a layer of Oreos, spread half of the peanut butter mixture on top of the Oreos.

Repeat Oreo process. Top this Oreo layer with prepared chocolate fudge pudding, and some of the reeses minis, at your discretion.

Repeat Oreo process, and spread remaining peanut butter mixture on top. 

Garnish with crumbled Oreo cookies, and Mini Reeses Peanut Butter Cups.

Cover, and chill for at least 6 hours before serving. So the Oreos have plenty of time to soften up.

Oreo Icebox Cake

adapted from Cookies & Cups

INGREDIENTS
1- 4.2oz package Cookies & Cream Pudding Mix
2- 12 oz tubs, Cool Whip, thawed
2 packages Oreos*
Milk
Chocolate Syrup (optional)

DIRECTIONS
Prepare Cookies & Cream Pudding according to package directions. Set aside.
While the pudding is setting, pour some milk into a bowl.
Give each Oreo a quick dip. We don't want to soak them, but we want to at least fully immerse them.
Then lay the oreos flat, in a 13x9 pan until bottom is covered.
Spread one tub of Cool Whip over the Oreo layer, make sure it is even and pretty.
Repeat Oreo process, but this time, top Oreos with your prepared Cookies & Cream Pudding.
Repeat, but with second tub of Cool Whip.
Crumble extra Oreo Cookies on top.
Cover, and chill for at least 6 hours, or overnight.
When serving, you can make it extra chocolatey and decadent by drizzling chocolate syrup on top.

*You can use any kind of Oreo you want, we had the regular kind at my house, but Double Stuff would probably make this even more awesome.

The original recipe just used the Cool Whip, but I decided to replace one layer with the Cookies & Cream pudding, because I'm a classy lady, and I wanted to make it a little more Oreo-y. Also, I dipped my cookies in Lactaid, because I'm lactose intolerant, and later found out that Cool Whip now has dairy in it… but to make it a completely "lactose-free" dessert you can use TruWhip, along with replacing the milk with Lactaid. The pudding mix, and the Oreos are lactose-free ingredients. :]

Éclair Cake

Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1-8 ounce package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1-8 ounce container Cool Whip
Chocolate Syrup

Instructions:
Preheat oven to 400*F.
Lightly grease a baker's half sheet pan. Set aside.
Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom evenly.
Bake for 18-23 minutes or until lightly golden brown.

Remove from oven and let cool.
Filling: Whip cream cheese in a medium bowl to smooth out any lumps. Slowly add milk to cream cheese until smooth. Add pudding mix and beat until smooth. The mixture will thicken right up.
Pour onto crust, refrigerate until pudding is set.
Top with Cool Whip and drizzle with chocolate syrup. Then serve to family and friends.