Whip It Up is back in full force! This week’s theme is holiday foods so I picked something out of my To Try folder that was quick and easy and perfect for the 4th of July. No photos this time since I’m cleaning out my camera for my Brother-in-Law’s wedding in…6 hours! Yikes!

The low down:

It was easy to make! The thing I would do different is use more butter for the crust because it didn’t stay put as well. And I used the fat-free or low fat versions of the cream cheese, whipped topping and pudding and it’s still super yummy. I would definitely make again!

Check out the headquarters for more recipes from this week!

Peanut Butter Chocolate Dessert

Ingredients:

20 chocolate cream-filled chocolate sandwich cookies, divided

2 Tbsp butter or margarine, melted

1 package (8 ounces) 1/3-less fat cream cheese, softened*

1/2 cup peanut butter

1 1/3 cups powdered sugar, divided

1 carton (16 ounces) light frozen whipped topping, thawed, divided*

15 miniature peanut butter cups, coarsely chopped

1 cup fat-free cold milk*

1 package (small box) instant chocolate fudge fat-free sugar-free pudding mix*

Directions:

Finely crush 16 cookies; toss with butter. Press onto the bottom of an ungreased 9-in. square dish. In a mixing bowl, beat the cream cheese, peanut butter, and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another mixing bowl, beat the milk, pudding mix, and remaining powdered sugar on low speed for 2 minutes, until smooth and slightly set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies and sprinkle over top of dessert. Cover and chill for at least three hours before serving.

Note: you can double this recipe and make it in a 9×13 pan.

* you can use regular products too – not just the fat free kind