Creamy Peanut Butter Chocolate (Printable Version)
Smooth layers of peanut butter, vanilla pudding, and whipped topping create a rich, chilled dessert delight.
# Everything You’ll Need:
→ Base
01 -
16 ounces peanut butter sandwich cookies (approximately 22 cookies)
→ Cream Cheese Layer
02 -
8 ounces cream cheese, softened to room temperature
03 -
1 cup powdered sugar
04 -
1 cup whipped topping
→ Peanut Butter Pudding Layer
05 -
3.4 ounces instant vanilla pudding mix
06 -
1.5 cups whole milk
07 -
1 cup creamy peanut butter
08 -
1 cup whipped topping
→ Topping
09 -
2 cups whipped topping
10 -
0.5 cup peanut butter chips
11 -
8 reserved whole peanut butter sandwich cookies, chopped
12 -
0.5 cup creamy peanut butter, melted
# Steps to Cook:
01 -
Grease a 9x13 inch glass baking dish. Arrange a single layer of peanut butter sandwich cookies evenly along the bottom; reserve remaining cookies for topping.
02 -
Beat softened cream cheese, powdered sugar, and 1 cup whipped topping until smooth and creamy. Spread evenly over the cookie base, then chill in the freezer for 15 minutes.
03 -
Whisk instant vanilla pudding mix with whole milk until slightly thickened. Fold in creamy peanut butter and 1 cup whipped topping until fully combined.
04 -
Spread the peanut butter mixture over the chilled cream cheese layer and return to the freezer for 15 minutes.
05 -
Gently layer the remaining 2 cups whipped topping on top. Sprinkle with peanut butter chips, chopped reserved cookies, and drizzle with melted peanut butter. Refrigerate for 30 minutes or freeze for 15 minutes before serving.
# Extra Suggestions:
01 -
For a firmer texture, extend freezing time before serving.
02 -
Substitute toppings with chocolate chips or crushed nuts as desired.
03 -
Ensure cream cheese is at room temperature to facilitate smooth blending.