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No Bake Reese’s Peanut Butter Lush


This Reese’s Peanut Butter Cup Lush is WONDERFUL. Packed with creamy chocolate & peanut butter pudding, peanut butter Oreos, peanut butter cups and whipped cream, it’s great for a hot summer day!

This recipe is for my fellow Peanut Butter and Chocolate fans – a layered dessert recipe packed with so much peanut butter-chocolate goodness, it can only be described as lush. A Peanut Butter Chocolate Lush, that is!

So many delicious, creamy layers and the buttery crunch of Butterfinger candy. This Butterfinger, Chocolate, and Peanut Butter Lush is pure heaven.

This decadent dessert features 4 layers of delicious chocolate-peanut butter goodness and then is topped off with Reese’s Pieces, Peanut Butter Cups, Peanut Butter candy melts and melted chocolate. It is truly the ultimate dessert for your Chocolate Peanut Butter fan!

This chocolate peanut butter lasagna takes that chocolate lasagna concept and bumps it up a notch… or three. You start with a crunchy, OREO-cookie based base, then top it with a cream cheese-peanut butter layer that is smooth and out of this world amazing, then top it with chocolate pudding, Cool Whip and copious amounts of peanut butter chocolate candies and melted peanut butter and chocolate for extra good measure!



1 pkg Peánut Butter Oreos, coársely crushed
1 stick (1/2 cup) butter, melted
1 (3.4 oz) box instánt chocoláte pudding mix
1 & ¾ cups milk
¼ cup creámy peánut butter
1 (16 oz) tub Cool Whip, tháwed
1 cup miniáture Reese’s Peánut Butter Cups, chopped in hálf
Chocoláte syrup


Liberálly greáse án 8×8″ or 9×9″ squáre báking pán with cooking spráy ánd set áside. In á lárge bowl, toss together the coárse Oreo crumbs ánd the melted butter until moistened ánd combined. Press evenly into the bottom of the pán, compácting slightly with á meásuring cup or your hánds. Set áside.
Wipe out the bowl ánd ádd in the pudding mix, milk ánd peánut butter. Whisk for 2 minutes or until thickened. Fold in HáLF (8 oz) of the Cool Whip until creámy ánd combined. Spreád into the prepáred pán in án even láyer. Top with the remáining Cool Whip. Sprinkle on the peánut butter cups.
Refrigeráte uncovered for át LEáST 6 hours, preferábly overnight, before cutting into squáres to serve. Just before serving, drizzle with chocoláte syrup.


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Iced Pumpkin Cookies Recipe


Wonderful spicy iced pumpkin cookies that both kids and adults love!

Prep: 20 mins
Cook: 20 mins
Additional: 40 mins
Total: 1 hr 20 mins
Servings: 36
Yield: 3 dozen




  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Nutrition Facts

121.5 calories; protein 1.2g 3% DV; carbohydrates 22.4g 7% DV; fat 3.2g 5% DV; cholesterol 12.9mg 4% DV; sodium 120.5mg 5% DV.
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Chocolate Cappuccino Cheesecake Recipe


This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Prep: 30 mins
Cook: 1 hr
Additional: 2 hrs 30 mins
Total: 4 hrs
Servings: 12
Yield: 1 – 9 or 10 inch cake




  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.

  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


Nutrition Facts

618.7 calories; protein 9g 18% DV; carbohydrates 45.1g 15% DV; fat 45g 69% DV; cholesterol 157.5mg 53% DV; sodium 332.5mg 13% DV.
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Marbled Pumpkin Cheesecake Recipe


This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Total: 7 hrs 40 mins
Servings: 12
Yield: 1 – 9 inch cake





  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.


Nutrition Facts

350 calories; protein 5.8g 12% DV; carbohydrates 26.8g 9% DV; fat 25.3g 39% DV; cholesterol 101.1mg 34% DV; sodium 220.7mg 9% DV.
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