Yes I understand, some dear readers might decide not to read this recipe through at the mention of the words “peanut butter”, but I implore you, give this peanut a chance! Skeptical like you I approached the dish with great trepidation, must I really try another chocolatey concoction? But my heart... or should I say my stomach was immediately won over by the physical appearance of it all. Dark chocolate chunks gave way to a layer of smooth rich pudding and finishing the pud on a high note was a bold but enticing dark chocolate base. Definitely having won in the looks category, it didn't disappoint in the taste either, the crunch, the smoothness of the cheesecake pudding giving way to a sweet biscuit bite was indeed a welcome explosion of chocolate heavenliness, and it doesn't require any baking! A simple dessert but with a huge personality, it is a definite delectable dessert to be shared with your family and friends.

Ingredients

· 20 Oreo or Kalo cookies, divided
· 2 tablespoons butter, melted
· 1 package (8 ounces) cream cheese, softened
· ½ cup peanut butter
· 1-1/2 cups powdered sugar, divided
· 1 carton (16 ounces) frozen whipped topping, thawed, divided
· 1 cup of dark chocolate chopped
· 1 cup cold milk
· 1 package  instant chocolate fudge pudding mix

Instructions

Crush 16 the cookies until coarse. Add the melted butter and press into the bottom of a 9x9 inch pan.

In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping and spread over the biscuit crust layer. Sprinkle with the chopped dark chocolate bits reserving some to sprinkle on the top.

In another bowl, beat the milk, pudding mix, and remaining ½ cup powdered sugar on low for about 2 minutes. Let stand for two minutes. Fold in the remaining whipped topping. Spread on top of the peanut butter cups. Sprinkle the top with remaining crushed biscuits and dark chocolate chunks. Cover and chill for 3 hours before serving.

By Mayuri Jayasinghe