lumicero/recipes-ing2inst huggingface dataset:
Title: Magnolia Vanilla Buttercream Frosting
Ingredients:
- 1 unsalted butter
- 6 -8 confectioners' sugar
- 1/2 milk
- 2 vanilla extract
- 1 1/2 unsalted butter
- 8 -10 confectioners' sugar
- 3/4 milk
- 1 vanilla extract
Instructions:
1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and vanilla.
3. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
4. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
5. Note: You may not need to add all of the sugar.
Title: Louisiana Cajun Orange Cake
Ingredients:
- 1 orange
- 1 raisins
- 1/3 pecans
- 2 flour
- 1 sugar
- 1 milk
- 1/2 butter
- 1 margarine
- 1 salt
- 2 baking soda
- 1/4 eggs
- 1/4 pecans
- 1/3 sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Cut one orange into pieces, remove all pits.
3. Grind orange pieces, rind and all, in a blender or food processor.
4. Remove ground orange pulp to a small bowl.
5. Grind nuts and raisins.
6. Add nut and raisin mixture to ground orange pulp and mix.
7. Combine dry ingredients in a large bowl.
8. Add milk and margarine, and beat for 2 minutes.
9. Add eggs, beat another 2 minutes.
10. Add orange, nut and raisin mixture, and mix well with a large spoon.
11. Pour into a greased and floured 13 x 9" pan.
12. Bake 40-50 minutes.
13. While cake is baking, combine remaining nuts, sugar and cinnamon for the topping.
14. Turn cake onto a serving plate and drizzle with orange juice.
15. Sprinkle with topping mixture.
16. Serve, and enjoy!
17. NOTE: To make this cake in a bundt pan, increase baking time by about 10 minutes.
Title: Julie's Chocolate Trifle
Ingredients:
- 1 Kahlua
- 2
- 1
- 2
Instructions:
1. Bake cake according to directions on box.
2. Make mousse& whipping cream (add kahlua in whipping cream) according to directions.
3. Crumble 1/3 of cake on bottom of trifle bowl, layer with mousse then layer with whipped cream.
4. Repeat and top with crushed Skor Bar.
5. Refridgerate or serve immediately.
Title: Custard Cup Sundaes
Ingredients:
- 6 butter
- 4 eggs
- 1 milk
- 6 flour
- 1/2 vanilla
- 1 instant pudding mix
- 1 banana
- 6 maraschino cherries
- 8
Instructions:
1. Preheat oven to 450 degrees.
2. Prepare the pudding of your choice according to directions and chill. Place 1 teaspoon of the butter in each of 6 custard cups. Place into preheated oven and melt butter. Tilt cups so butter is completely covering cups bottom and sides. Set aside.
3. Beat together eggs, milk, flour and vanilla. Pour about 1/3 cup batter into each hot cup making a small indentation in the center. Bake at 450°F for 8 minutes. Reduce oven to 375°F and bake another 8 minutes. Take cups out of oven and let cool for 5 minutes. Fill cups with pudding. Top with whipped topping and garnish with cherries and sliced bananas.
Title: Flop Proof Apple Pie
Ingredients:
- 1 1/2 sugar
- 1 butter
- 1 1/2 flour
- 1 baking powder
- 2 eggs
- 1 milk
- 1 sugar
- 1 cinnamon
- 1 pie apples
Instructions:
1. Beat sugar and butter together until creamy.
2. Add eggs and beat slowly.
3. Add flour and baking powder slowly and beat.
4. Add milk and beat.
5. Empty tin of pie apples into the mixture and pour into an oven proof dish.
6. spinkle cinnamon and sugar over the top.
7. Bake at 180 C for 1/2 an hour.
Title: Molasses Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 baking soda
- 2 flour
- 1/2 ground ginger
- 1/2 clove
- 1 cinnamon
- 2 salt
Instructions:
1. Melt shortening in a 3 or 4 quart saucepan over low heat.
2. Remove from heat and let cool.
3. when cool, add sugar, molasses, and egg; beat well.
4. sift together the flour, soda, cloves, ginger, cinnamon and salt.
5. add to first mixture.
6. mix well.
7. form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart.
8. bake at 375 degrees for 8 to 10 mminutes.
Title: Passover Chocolate Orange Torte
Ingredients:
- 8 eggs
- 1 sugar
- 2 ground walnuts
- 1/4 potato starch
- 1 oranges
- 2 orange
- 1/3
- 2
- 10
- 1
- 1/2
- 6
Instructions:
1. Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
2. Beat egg yolks with 1/2 cup sugar until very thick.
3. Add chocolate, orange juice and rind; beat to combine.
4. In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
5. In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
6. Gently fold in chocolate mixture into beaten whites.
7. Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
8. Prepare the filling:
9. Melt preserves; stir in orange sections.
10. Cool for 5 minutes.
11. Prepare the chocolate glaze:
12. Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
13. Run a knife around edge of pan; remove cake from pan.
14. Slice cake in half horizontally.
15. Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.
Title: Crispy Roll
Ingredients:
- 1 white corn syrup
- 1 granulated sugar
- 1 firm margarine
- 3 butter
- 6 icing sugar
- 2 firm margarine
- 1 butter
- 1/2 water
- 1/4 vanilla
- 1
Instructions:
1. Heat and stir first 4 ingredients in large heavy saucepan on medium high until boiling. Immediately remove from heat.
2. Add cereal. Stir until coated. Place sheet of waxed paper on damp work surface so paper will stay in place. Turn out cereal mixture onto waxed paper. Press into 10 x 15 inch rectangle. Let stand for 15 to 20 minutes until set, but still warm.
3. FILLING: Beat all 5 ingredients on low in large bowl until combined. Beat on medium until smooth, adding more water if necessary until spreading consistency. Spread evenly over cereal mixture. Roll up, jelly roll style, from long side, using waxed paper as guide. Wrap in plastic wrap. Chill. Cuts into 24 slices.
4. Company’s Coming most loved recipe collection.
Title: Egg Pie
Ingredients:
- 1/2 sugar
- 1/2 butter
- 4 eggs
- 1 vanilla
- 3 flour
- 1/2 nutmeg
- 1 evaporated milk
- 1 homogenized milk
- 1
Instructions:
1. Mix sugar, flour and nutmeg; Set aside.
2. Cream butter until light and fluffy.
3. Add eggs, one at time, beating after each addition.
4. Add sugar mixture, and combine.
5. Pour in milks and vanilla, and mix to blend well.
6. Pour into prepared pie crust.
7. Bake at 350 degrees 40 to 50 minutes, or until knife inserted in center comes out clean.
Title: Cafe Au Lait Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 chocolate instant pudding
- 3 milk
- 1 coffee
Instructions:
1. Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
2. In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1 1/2 cups of milk and 1/2 cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
3. Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Drink the remainder of the coffee.
4. Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.
Title: Rae Simpson's World Famous Pound Cake
Ingredients:
- 1 heavy whipping cream
- 1/2 salt
- 3 cake flour
- 1 unsalted butter
- 1 pure vanilla extract
- 3 granulated sugar
- 6 eggs
Instructions:
1. Set an oven rack in the middle position and reposition the remaining rack below it.
2. Preheat the oven to 325 degrees.
3. Generously butter a 9-inch removable-bottom tube pan.
4. Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
5. Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
6. Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
7. Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
8. Stop the mixer and scrape down the sides after every other egg.
9. Now stop mixing.
10. Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
11. Replace the bowl and thoroughly mix the flour into the batter on low speed.
12. Drizzle in about one third of cream, mixing until thoroughly incorporated.
13. Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
14. When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
15. Remove the bowl from the stand and scrape the batter into the prepared tube pan.
16. Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
17. Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
18. The cake should be well-browned, with a golden, crackling top, when fully baked.
19. Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
20. Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
21. Refrigerate overnight before serving.
Title: Chocolate Fondue
Ingredients:
- 1/4 skim milk
- 1/2 light brown sugar
- 2 light cream cheese
- 4 vanilla extract
- 1
- 2
- 1
Instructions:
1. In a small saucepan over medium heat, whisk together the milk, brown sugar and cocoa until smooth.
2. Whisk constantly until mixture comes to a boil, about 3 or 4 minutes.
3. Remove pan from heat and set aside.
4. In a blender or food processor fitted with the metal blade, process the hot milk mixture with the cream cheese and vanilla until smooth and creamy.
5. Transfer to a serving bowl; cover to keep warm.
6. Arrange fruit and cake cubes on a plate.
7. Serve immediately with the chocolate sauce.
Title: Marbled Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1 baking soda
- 1 butter
- 1 plain yogurt
- 4 eggs
- 1 vanilla extract
- 3
Instructions:
1. Preheat oven to 325 degrees. Coat two loaf pans with cooking spray and dust with flour.
2. Mix the flour, sugar, baking powder and baking soda in a large bowl.
3. Add the butter and beat until the mixture looks like moist crumbs.
4. Beat in the yogurt, eggs and vanilla until the batter is very light and fluffy.
5. Pour half of the batter into another dish and add the melted chocolate.
6. Spoon the mixtures alternately into prepared pans.
7. Bake until a toothpick or skewer comes out clean, 45-55 minutes.
8. Remove from the oven and cool 15 minutes before removing from pans.
Title: Homemade Taai Taai
Ingredients:
- 1 sugar
- 1 liquid honey
- 1 water
- 3 1/3 flour
- 1 baking soda
- 1 salt
- 1 anise
- 1/4 cinnamon
- ground cloves
Instructions:
1. Preheat oven to 325°F.
2. Bring first 3 ingredients to a boil in a large pan. Remove from heat.
3. When contents are at room temperature, add remaining ingredients. Thoroughly mix together using a wooden spoon.
4. Spray a jelly roll pan with cooking spray.
5. Spread dough on pan and bake for 30 minutes or until lightly brown.
6. Cool on pan and cut into 2" squares.
7. Store in air-tight container.
Title: Triple Chocolate Truffle Cake
Ingredients:
- 3 unsalted butter
- 1 eggs
- 8 salt
- 1/4 heavy cream
- 1/2 white chocolate baking bar
- 1 fresh raspberry
- 2
Instructions:
1. Preheat the oven to 325°. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan. Prepare a water bath for the cake by placing the cake pan in a larger pan and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
4. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
5. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover. There will be some ganache left over.
6. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Title: Kathleen's Peanut Butter Icing
Ingredients:
- 1 confectioners' sugar
- 1 creamy peanut butter
- 5 unsalted butter
- 3/4 pure vanilla extract
- 1/4 kosher salt
- 1/3 heavy cream
Instructions:
1. Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
2. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
3. Add the cream and beat on high speed until the mixture is light and smooth.
Title: Easy-Bake Oven Children's Flavored or White Cake Mix
Ingredients:
- 1 sugar
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 vegetable shortening
- 1/3
Instructions:
1. In a medium bowl, combine sugar, flour, baking soda, salt, and drink powder; stir with a wire wisk until blended.
2. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
3. Spoon about 1/3 cup of mix into each of 10 small containers or Ziploc bags.
4. Seal containers tightly and label with date and contents. Store in a cool, dry place.
5. Use within 12 weeks.
6. Makes 10 packages Children's Lemon Cake Mix.
7. To use: If using child's play oven, follow manufacturer's directions for baking cakes or preheat Mom's oven to 375. Grease and flour a 4-inch miniature cake pan. In a small bowl, combine 1 package cake mix and 4 teaspoons water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in Mom's oven or as directed in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate; remove pan. When cool frost with Children's White Frosting if desired. Serves 2 children.
8. Note: For a white cake mix, omit the Kool-Aid and add a drop or two of vanilla at the time the cake is prepared.
Title: Havana Banana
Ingredients:
- 4 bananas
- 1 pecans
- 2 pecans
- 1/4 vanilla extract
- 1/2 - 1 cinnamon
- 1/4
Instructions:
1. Fold bananas, pecans, and vanilla into topping.
2. Sprinkle with cinnamon and chill before serving.
Title: Boston Brownies
Ingredients:
- 75 butter
- 50 chocolate
- 175 self raising flour
- 75 salt
- 1 eggs
- 2 vanilla extract
- 1/2 walnuts
- 50
Instructions:
1. Prehaet oven to 180oc 160oc for fan.
2. Grease a 7in sandwish tin or a swiss roll tray works well and line with baking paper.
3. in a bowl add the butter and chocolate and melt over a pan of simmering water.
4. Once melted add the sugar and stir to combined remove the bowl from the heat.
5. Sift the flour and the salt in to the chocolate mixture add the beaten eggs and vanilla.
6. With a wooden spoon beat the brownie mix until you have a smooth batter.
7. Stir in the walnuts if using pour into the prepared tin and bake for 20-30 minutes (I suggest you check the brownies after 20 minutes) the brownies should look risen and just cracking on top.
8. Remove from the oven place on a wire rack to cool in the tin when they are just warm remove from the tin peel back the paper and cut into bars (at this stage they should have a crispy top) they can be served just warm or left to go cold.
Title: Chocolate Kiss Peanut Butter Cookies
Ingredients:
- 1 butter
- 2/3 creamy peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 3 flour
- 2 baking soda
- 1 salt
- 2 sugar
Instructions:
1. Cream butter and peanut butter.
2. Gradually add sugar and brown sugar, at medium speed until fluffy.
3. Add eggs and vanilla, beat well.
4. Combine dry ingredients.
5. Add to creamed mixture, mixing well.
6. Shape dough into 1-inch balls.
7. Place on ungreased baking sheets.
8. Bake at 350° for 8 minutes.
9. Press a kiss into top of each cookie.
10. Bake 2 more minutes.
11. Cool on wire racks.
Title: Molten Chocolate Surprise
Ingredients:
- 4 butter
- 1/2 eggs
- 3 powdered sugar
- 2 flour
- 1
- 1/3
- 12
- 1/2
Instructions:
1. Preheat oven to 400°F
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minute or until butter is melted.
3. Stir with wire whisk until chocolate is completely melted.
4. Mix whole eggs, egg yolks, sugar and flour until well blended.
5. Gradually add to chocolate mixture, beating constantly until well blended.
6. Line 12 medium muffin cups with paper liners; spray with cooking spray.
7. Place 1 cookie, upside down, in bottom of each cup.
8. Spoon batter evenly over cookies, adding about 1/4 cup of the batter to each cup.
9. Bake about 13 minute or until cakes are firm around edges but soft in the centers.
10. Remove from oven; let stand 1 minute
11. Carefully remove cakes from muffin pan.
12. Invert onto dessert dishes; remove paper liners.
13. Top evenly with the whipped topping just before serving.
Title: (Another) Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 2 granulated sugar
- 2 water
- 4 unsalted butter
- 6 vanilla extract
- 1 eggs
- 2
Instructions:
1. Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
3. In a medium saucepan, combine the sugar with the water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl.
4. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
5. Beat the eggs into the chocolate mixture at medium speed until combined.
6. Add the dry ingredients all at once and beat at medium speed until smooth.
7. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean.
8. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
9. When completely cool, frost with your favorite frosting, preferably chocolate. (You will need about 3 1/2 cups of frosting.).
Title: Vanilla Lemon Berry Parfaits
Ingredients:
- 1 plain low-fat yogurt
- 2 fat-free vanilla pudding
- 2 vanilla extract
- 1/2 honey
- 2 lemon, zest of
- 1 fresh lemon juice
- 1 mixed berries
- 3 fresh mint leaves
Instructions:
1. In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside.
2. In a medium mixing bowl, stir the honey, lemon zest, and lemon juice until combined.
3. Add the mixed berries, and gently stir with a rubber spatula to coat them with the honey mixture.
4. Assemble the parfaits in four 8-ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass.
5. Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries.
6. Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.
Title: Cassata Siciliana
Ingredients:
- 600 marzipan
- 220 marsala
- 6 mascarpone
- 250 ricotta cheese
- 250 caster sugar
- 100 vanilla extract
- 1/2 sugar
- 2 white wine
- 100 chocolate
- 100
- 50
- 25
Instructions:
1. Boil 100ml wine and 100g sugar, add the sliced peaches and leave to cool in the liquid.
2. Line a shallow rectangular dish with cling film ( 27cm x 18 x 5 cm).
3. on a surface dusted with icing sugar, roll out 2/3 of the marzipana and line the bottom and sides of the tin.
4. Slice the cake into 1/2 cmm slices and line the bottom. Mix the marsala with 3 tbsp liquid from the peaches then sprinkle half or it on the cake.
5. Mix the ricotta ( and mascarpone if using) with the sugar and vanilla, then mix in the cooled chopped peaches, chocolate and chopped candied peel.
6. Spread evenly over cake, then top with the rest of the cake and sprinkle with remaining marsala.
7. Roll out the remaining marzipan and lay it on top. Pinch to seal, neaten the edges.
8. Chill 3 hours at least. Can be kept in the fridge for 3-4 days.
9. Invert into a serving platter and dust with icing sugar. Decorate with extra candied peel.
Title: Strawberry Meringue
Ingredients:
- 3 baking powder
- 1/2 sugar
- 1 pecans
- 10 strawberry
- 1/2
- 1
Instructions:
1. Beat the egg whites and baking powder until soft peaks form.
2. Add the sugar gradually and continue beating until the mixture forms stiff peaks and is glossy.
3. Fold in the crushed crackers and choppped pecans.
4. Spread in well-buttered 9 inch pie pan.
5. Bake at 300 degrees for 30 minutes. Cool on a rack.
6. Fill with unsweetened strawberries (I usually leave them whole).
7. Top with whipped cream. Chill several hours before serving.
Title: Mai Tai Compote
Ingredients:
- 1 fresh pineapple
- 1 orange
- 1 kiwi
- 1 fresh strawberries
- 1/2 red seedless grapes
- 1/4 lime juice
- 3 honey
- 1 light rum
- 1 lime zest
- 1/2 firm banana
- 1
Instructions:
1. Cut pineapple in half lengthwise through crown. Remove fruit with curved knife, leaving shells intact. You will use them later. Trim off core and cut pineapple into chunks.
2. In large bowl, combine pineapple, orange, kiwi, strawberries and grapes. Set aside until dressing is done.
3. To make dressing, in 1 qt measure, combine remaining ingredients, except banana.
4. Pour dressing over fruit. Toss gently to coat. Refrigerate, covered, 1 hour. Just before serving, slice banana into fruit salad. Toss gently. Spoon salad into pineapple shells and serve.
Title: Reese's Peanut Butter Cup-Chocolate Dessert (No-Bake)
Ingredients:
- 16 butter
- 2 margarine
- 1 cream cheese
- 1/2 peanut butter
- 1 1/2 confectioners' sugar
- 1 half-and-half cream
- 12 chocolate fudge instant pudding mix
- 1
Instructions:
1. Prepare a 9-inch pan.
2. Coarsely chop all of the peanut butter cups; set aside.
3. For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
4. Press into the bottom of the pan; place in refrigerator while preparing the filling.
5. In a mixing bowl beat cream cheese with peanut butter until smooth.
6. Add in 1 cup confectioners sugar and beat until combined and smooth.
7. Fold in HALF of the thawed Cool Whip topping.
8. Spread over the crust.
9. Sprinkle with half of the chopped peanut butter cups.
10. In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
11. Spread over the chopped peanut butter cups.
12. Sprinkle the remaining chopped peanut butter cups over the top.
13. Cover and chill a minimum of 4 or more hours.