Butterfinger Lush

Ingredients

• 32 Oreo cookies
• 5 tablespoons butter, melted
• 1 (8-ounce) package cream cheese, softened
  
• 1 cup confectioners' sugar
• 3/4 cup creamy peanut butter
• 1 bag mini Butterfingers
• 1 (16-ounce) container Cool Whip, divided
• 1 (5.9-ounce) box instant chocolate pudding mix
• 2 cups milk

• Instructions

  • In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.
  • Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.
  • Spread peanut butter mixture evenly over oreo crust.
  • In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.
  • Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.

PUMPKIN CHEESECAKE WITH OREO'S

INGREDIENTS

For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1 cup brown sugar
• 1 ½ cup pumpkin pure
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

For garnish:

• 10 Oreos, crushed
• INSTRUCTIONS
  To make crusts:
  1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the filling
  To make cheesecake filling:
  1. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
  2. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
  3. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
  4. Spread ⅓ cheesecake filling into the bottom of the Oreo crust
  To make pumpkin cheesecake filling:
  1. To the remaining cheesecake filling add pumpkin pure and pumpkin spice and stir until fully combined
  2. Carefully spread the pumpkin cheesecake filling on top of the cheesecake filling
  3. Set in the fridge to firm
  4. Refrigerate for at least 3-4 hours or until set
  5. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
  6. Garnish with additional whipped cream and crushed Oreos if desired
  7. Serve
  8. WELL ENOUGH PUMPKIN DESSERTS TODAY  I HAVE TO START CRAFTING BEFORE THERAPY                      !!!!!!!!!!!!!!!