Wikipedia describes a potluck as a gathering where each guest contributes a different and unique dish of food, often homemade, to be shared. We all like to prepare a dish that is going to wow the crowd. Some of my favorite recipes came from potluck dinners.
I recently made this fantastic Peanut Butter Chocolate Delight for a potluck at our church. This four-layered dessert comes together in very little time. The bottom layer is made with crushed Oreos, topped with a cream cheese and peanut butter layer, then chocolate pudding, and Whipped Topping. With the chopped Reese’s peanut butter cups on top, this will be everyone’s favorite on the dessert table at your next potluck!
Peanut Butter Chocolate Delight
- 36 Oreo cookies
- ⅓ c. butter, melted
- Peanut Butter Layer:
- 8-oz. cream cheese, softened
- 1 c. creamy peanut butter
- 1 c. powdered sugar
- ¼ c. milk
- 1½ c. whipped topping
- Chocolate Layer:
- 2 (4-serving size) boxes instant chocolate pudding
- 2¾ c. milk
- Whipped Topping
- Chopped mini Reece's Peanut Butter Cups
- For crust: Place Oreos in the bowl of a food processor and process until finely crushed. Add melted butter and pulse until blended. Pour mixture into the bottom of a 9 x 13-inch dish and place in the refrigerator.
- For the peanut butter layer: Beat cream cheese and peanut butter with a mixer until fluffy. Add powdered sugar and blend until smooth. Gently fold in whipped topping.
- Gently spread peanut butter mixture over the crust. Place in refrigerator while you prepare the pudding.
- Chocolate Layer: In a bowl whisk both boxes of pudding mixture with milk until smooth. Pour over the peanut butter layer and gently spread. Place in the refrigerator for about 5 minutes.
- Top with whipped topping and sprinkle with chopped Reece's peanut butter cups.
- Refrigerate 3 to 4 hours before serving.
I have lived in 8 different cities in my lifetime. I know what it feels like to be the new family in the neighborhood. Since I was surrounded by family when I was growing up, it was a bit intimidating when I moved away for the first time. I have wonderful friends at each stop on the road, and I keep in touch with many. When we moved to Garfield six years ago, there were many families that welcomed us. One family, in particular, was Mrs. Martha and Mr. Nick’s family. They invited us to family gatherings and made us feel as if we had been part of this community forever.
Recently, while at a friend’s wedding, who also happens to be Mrs. Martha’s daughter, I tried a cake frosted with this light and airy whipped cream cheese frosting. Mrs. Martha was nice enough to share the recipe with me. I prepared a red velvet cake for the picture, but Mrs. Martha says that this frosting is great on chocolate, strawberry, and lemon cakes too. This frosting is not your typical cream cheese frosting. It isn’t as rich or sweet as traditional cream cheese frosting, which makes it perfect for a summer cake. Whip up your favorite cake recipe today and try this simple and fabulous frosting.
Whipped Cream Cheese Frosting
- 1 (8-oz.) pkg. cream cheese, softened
- 1 c. powdered sugar
- 1 tsp. vanilla extract
- 1 (16-oz.) container Cool Whip
- Beat the cream cheese with an electric mixer. Add powdered sugar and beat until light and fluffy. Add vanilla extract and Cool Whip, beating until mixed well.
- Frost your favorite cake between layers and on top and sides. Keep cake refrigerated.
The easiest dessert you will ever make…the ice cream sandwich cake. You could literally make this cake with two ingredients but it’s much prettier when you top it with pretty and tasty toppings. I usually keep the toppings simple but you can add as much many as you like. You will not have to worry about the cake melting because it will not be around long enough to melt.
Ice Cream Sandwich Cake
- 2 - 12 count box ice cream sandwiches
- 2 (8-oz.) containers Cool Whip
- Toppings of your choice: examples: caramel; chocolate syrup; mini M&M's; chopped nuts; chopped candy bars; cherries
- Cover the bottom of a 9 x 13-inch baking dish with unwrapped ice cream sandwiches. Cut to fill in gaps.
- Cover with one container of Cool Whip.
- Top with another layer of unwrapped ice cream sandwiches. Cut to fill gaps.
- Top with second container of Cool Whip.
- Top with topping of your choice.
- Freeze until ready to serve. Let stand at room temperature about 10 minutes before serving.