Peanut Butter Layered Delight (Print version)
Creamy peanut butter and chocolate pudding layered over a crisp cookie crust. A no-bake crowd-pleaser.
# What goes in:
→ Cookie Crust
01 - 7 oz chocolate sandwich cookies (about 28 cookies), crushed into fine crumbs
02 - 5 tbsp unsalted butter, melted
→ Peanut Butter Filling
03 - 8 oz cream cheese, softened to room temperature
04 - ½ cup creamy peanut butter
05 - ½ cup powdered sugar, sifted
06 - 1 cup frozen whipped topping (such as Cool Whip), thawed
→ Chocolate Pudding Layer
07 - 1 package (3.4 oz) instant chocolate pudding mix
08 - 1½ cups cold whole milk
→ Topping & Garnish
09 - 1 cup frozen whipped topping (such as Cool Whip), thawed
10 - 2 tbsp creamy peanut butter, melted (for drizzling)
11 - Chocolate shavings or mini chocolate chips (optional)
# Cooking steps:
01 - Combine crushed chocolate sandwich cookies and melted butter in a medium bowl until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a greased 9×9-inch baking dish to form an even, compact crust. Place 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 sifted powdered sugar using an electric mixer on medium speed until completely smooth and free of lumps. Gently fold in 1 cup of thawed whipped topping with a rubber spatula until uniformly combined. Spread the mixture evenly over the chilled cookie crust.
03 - In a separate bowl, whisk the instant chocolate pudding mix with cold milk for approximately 2 minutes until the mixture thickens to a pudding consistency. Pour and spread the pudding evenly over the peanut butter filling layer.
04 - Spread the remaining 1 cup of whipped topping evenly over the pudding layer. Drizzle melted peanut butter across the surface and sprinkle with chocolate shavings or mini chocolate chips if desired.
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 sliced.
06 - Using a sharp knife, cut into 9 even squares. Serve chilled directly from the refrigerator.
# Tips from flavorandfeast:
01 -
- No oven required, which means you can make this even on the hottest days when turning on the stove feels like a personal attack.
- The contrast between the salty peanut butter middle and the cold chocolate pudding layer is genuinely addictive and disappears fast at any gathering.
02 -
- If the cream cheese is even slightly cold, you will get unpleasant little chunks floating through your peanut butter layer that no amount of extra beating can fix.
- Three hours is the minimum chill time, but overnight is when the flavors really settle into each other and the texture becomes truly dreamy.
03 -
- Line your baking dish with parchment paper leaving overhang on two sides so you can lift the whole dessert out for cleaner cutting and prettier presentation.
- Warm the peanut butter for the drizzle in short ten second bursts in the microwave and stir between each one, because burned peanut butter smells terrible and ruins the whole topping.