Peanut Butter Layered Delight (Printable)
No-bake peanut butter and chocolate pudding dessert with whipped topping on a cookie crust.
# What You Need:
→ Cookie Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2.5 tbsp unsalted butter, melted
→ Peanut Butter Filling
03 - 8 oz cream cheese, softened to room temperature
04 - 0.5 cup creamy peanut butter
05 - 0.5 cup powdered sugar, sifted
06 - 1 cup frozen whipped topping (such as Cool Whip), thawed
→ Chocolate Pudding Layer
07 - 1 package (3.5 oz) instant chocolate pudding mix
08 - 1.5 cups cold whole milk
→ Topping
09 - 1 cup frozen whipped topping (such as Cool Whip), thawed
10 - 2 tbsp creamy peanut butter, melted for drizzling (optional)
11 - Chocolate shavings or mini chocolate chips for garnish (optional)
# How-To:
01 - Combine the crushed chocolate sandwich cookies with melted butter in a medium bowl, stirring until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9x9 inch baking dish to form an even, compact crust. Place the dish in the refrigerator to chill while preparing the next layer.
02 - In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and powdered sugar using an electric hand mixer until the mixture is completely smooth and free of lumps. Gently fold in 1 cup of thawed whipped topping with a rubber spatula until evenly combined. Spread this filling in an even layer over the chilled cookie crust.
03 - In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for approximately 2 minutes until the pudding thickens to a soft-set consistency. Spread the pudding evenly over the peanut butter filling layer, smoothing the surface with a spatula.
04 - Spread the remaining 1 cup of thawed whipped topping evenly over the chocolate pudding layer. Drizzle with melted peanut butter if desired, and sprinkle with chocolate shavings or mini chocolate chips for garnish.
05 - Cover the baking dish tightly with plastic wrap and refrigerate for at least 3 hours, or until all layers are firmly set and the dessert holds its shape when cut.
06 - Using a sharp knife, cut the dessert into squares. Serve chilled for the best texture and flavor.
# Expert Tips:
01 -
- No oven required, which means you can make this even in the dead of summer without heating up your kitchen.
- Those three distinct layers look incredibly impressive but the whole thing comes together with about twenty five minutes of actual effort.
02 -
- Patience during chilling is non negotiable because cutting too early will give you a soupy mess that still tastes good but looks absolutely chaotic.
- The instant pudding sets quickly so have your peanut butter layer fully spread and ready before you start whisking the pudding together.
03 -
- Line your baking dish with parchment paper leaving overhang on the sides so you can lift the whole dessert out for cleaner slicing.
- Let the cream cheese soften fully because this single step is the difference between a silky layer and a lumpy one that no amount of extra mixing can fix.