Peanut Butter Layered Delight (Print View)
No-bake peanut butter and chocolate layered dessert with cookie crust, creamy filling, and whipped topping.
# What You Need:
→ Crust
01 - 7 oz chocolate sandwich cookies (about 28 cookies), finely crushed
02 - 2.5 oz unsalted butter, melted
→ Peanut Butter Layer
03 - 8 oz cream cheese, softened to room temperature
04 - 1/2 cup creamy peanut butter
05 - 1/2 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 1/2 cups cold whole milk
→ Topping
09 - 1 cup frozen whipped topping (such as Cool Whip), thawed
10 - 2 tablespoons creamy peanut butter, melted for drizzling (optional)
11 - Chocolate shavings or mini chocolate chips for garnish (optional)
# How-To Steps:
01 - Combine the crushed chocolate sandwich cookies and melted butter in a medium mixing bowl, stirring until the crumbs are evenly coated. Press the mixture firmly into the bottom of a greased 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 bowl, beat the softened cream cheese, creamy peanut butter, and sifted powdered sugar using an electric hand 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 this mixture evenly 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 mixture thickens noticeably. Allow it to rest for 1 minute, then spread the pudding evenly over the peanut butter layer using a spatula.
04 - Spread the remaining 1 cup of thawed whipped topping evenly over the chocolate pudding layer. If desired, drizzle with melted peanut butter in a decorative pattern and sprinkle with chocolate shavings or mini chocolate chips.
05 - Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 3 hours, or until all layers are fully set and firm to the touch.
06 - Remove from the refrigerator and slice into 8 even squares using a sharp knife. Wipe the knife blade clean between cuts for neatest presentation. Serve chilled.
# Expert Hints:
01 -
- No oven required, which means you can make this in a vacation rental kitchen with barely any equipment.
- Every single layer brings something different to the party, from the crunch of the cookie crust to the silkiness of the chocolate pudding on top.
02 -
- If you rush the chilling time, the layers will slide apart when you try to serve, and all your careful spreading will have been for nothing.
- Folding the whipped topping into the peanut butter mixture instead of beating it in is what keeps the layer from turning dense and heavy.
03 -
- Line your baking dish with parchment paper leaving overhang on the sides, and you can lift the entire dessert out for cleaner slicing.
- A plastic knife actually cuts through the layers more cleanly than a metal one because it does not drag the whipped topping.