Peanut Butter Layered Delight (Print version)
Creamy peanut butter and chocolate pudding layers over a crisp cookie crust. A chilled no-bake treat.
# What goes in:
→ Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2.6 oz unsalted butter, melted
→ Peanut Butter Layer
03 - 8 oz cream cheese, softened to room temperature
04 - 4.2 oz creamy peanut butter
05 - 3.5 oz powdered sugar
06 - 1 cup 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 milk
→ Topping
09 - 1 cup whipped topping, thawed
10 - 2 tablespoons creamy peanut butter, melted (optional, for drizzling)
11 - Chocolate shavings or mini chocolate chips (optional)
# Cooking steps:
01 - Combine the crushed chocolate sandwich cookies and melted butter in a medium bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9x9-inch baking dish to form an even, compact layer. 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 together using an electric mixer or whisk until completely smooth and lump-free. Gently fold in 1 cup of thawed whipped topping with a spatula until evenly incorporated. Spread the peanut butter mixture in a smooth, even layer over the chilled cookie crust.
03 - In a separate bowl, whisk the instant chocolate pudding mix and cold milk together vigorously for about 2 minutes until the mixture thickens and becomes silky. Pour the pudding over the peanut butter layer and spread it evenly to cover the entire surface.
04 - Spread the remaining 1 cup of whipped topping over the pudding layer in an even layer. If desired, drizzle with the melted peanut butter 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 fully set and firm to the touch.
06 - Using a sharp knife, cut the chilled dessert into squares. Serve immediately while still cold.
# Tips from flavorandfeast:
01 -
- No oven required, which means you can make this even during a summer heatwave without breaking a sweat.
- The contrast between the salty peanut butter middle and the silky chocolate pudding on top will have people asking for the recipe before they finish their first bite.
02 -
- Patience during chilling is nonnegotiable. Anything under three hours and the layers will not hold their shape when sliced.
- Natural peanut butter seems like a healthier swap but its separated oils will ruin the silky texture of the middle layer.
03 -
- Run your knife under hot water and wipe it dry between each cut for bakery perfect slices that show off every layer.
- Freeze individual squares wrapped in plastic for up to a month. Thaw them in the fridge overnight and they taste just as good as day one.