Directions Crush the cookies; toss with the butter. Press into an ungreased 9 in. square dish; set aside. In a large bowl, beat the cream cheese. peanut butter, and 1 cup of confectioner's sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another large bowl, beat the milk, pudding mix, and remaining confectioner's sugar on low speed for 2min. Let stand for two minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Metric Conversions Butter: 30mL Cream Cheese: 227g Peanut Butter: mL Sugar: mL Milk Conversion: 1cup x (1quart / 4cups) x (946mL / 1 quart) Whipped Topping: 454g Milk: 236.5mL Chocolate Pudding Mix: g
Chemical Change The Pudding Mix: --When it is created from the animal hoofs, to a powder it is a chemical change. --You change the animal parts into jello/pudding. -- Also when you add the milk to the pudding powder, it chemically reacts and makes the pudding thicker.
Physical Change Cutting the peanut butter cups into the pieces, Mixing the different ingredients together, Crushing the Oreos, Letting the final product set and become harder.
Ionic Compounds Disodium Phosphate: –Formula: Na HPO –Molar Mass: g/mol *Found in Chocolate Pudding* 24
Covalent Compounds Pyridoxine Hydrochloride: –Also know as, Vitamin B6 –Formula: C H NO HCl –Molar Mass: g/mol *Found in Jif Peanut Butter* 8113
Question: Is it practical to make the adjusted amount? –No and Yes. No because we would not be able to measure everything out perfectly. Yes because the recipe only make enough for people and we have 25 people in the class. To make enough, we decided made two serving dishes.
butter-chocolate-desserthttp://www.tasteofhome.com/recipes/peanut- butter-chocolate-dessert v28230/usp28nf23s0_m72040.htmhttp://www.newdruginfo.com/pharmacopeia/usp28/ v28230/usp28nf23s0_m72040.htm Works Cited