Ingredients
● 8 oz cream cheese, room temperature
● 1¼ cups creamy peanut butter
● 3.4 oz instant white chocolate pudding mix (do not use cook-and-serve)
● 1¼ cups cold whole milk
● 8 oz whipped topping, thawed
● 14 fun-size peanut butter cups, quartered (10 for filling, 4 for garnish)
● 1 cup halved Reese’s minis (for filling)
● 1½ cups mini semi-sweet chocolate chips (1 cup for filling, ½ cup for garnish)
● ½ cup whole Reese’s minis (for garnish)
● Nutter Butters, chocolate sandwich cookies, or striped cookies for dipping
Instructions1: Beat cream cheese and peanut butter together on medium-high speed for about 1–1½ minutes until smooth and creamy.
2: Sprinkle the instant pudding mix over the mixture, reduce speed to medium-low, and slowly drizzle in the milk while mixing until fully combined and smooth.
3: Gently fold in the whipped topping until light and fluffy.
4: Fold in 10 quartered peanut butter cups, 1 cup Reese’s minis, and 1 cup mini chocolate chips.
5: Transfer to a serving bowl and top with the remaining peanut butter cups, Reese’s minis, and chocolate chips.
6: Cover and chill in the refrigerator for at least 2 hours before serving to allow the flavors to blend.
Notes● Makes about 6 one-cup servings or 12 half-cup servings.
● Store covered in the refrigerator for up to 7 days.
● You can mix in chopped chocolate sandwich cookies, but it will darken the dip.
● Chilling is important — it helps the dip firm up and intensifies the flavor.
