Peanut Butter Layered Delight (Print Page)
No-bake peanut butter and chocolate layered dessert with whipped topping on a cookie crust.
# What You Need:
→ Crust
01 - 200 g (about 20 cookies) chocolate sandwich cookies, crushed into fine crumbs
02 - 75 g (5 tablespoons) unsalted butter, melted
→ Peanut Butter Layer
03 - 225 g (8 oz) cream cheese, softened to room temperature
04 - 120 g (1/2 cup) creamy peanut butter
05 - 100 g (1/2 cup) powdered sugar, sifted
06 - 240 ml (1 cup) frozen whipped topping (such as Cool Whip), thawed
→ Chocolate Pudding Layer
07 - 1 package (100 g/3.5 oz) instant chocolate pudding mix
08 - 375 ml (1 1/2 cups) cold whole milk
→ Topping
09 - 240 ml (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)
# Directions:
01 - Combine crushed chocolate sandwich cookies and melted butter in a medium bowl, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9x9-inch baking dish to form an even crust. 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 powdered sugar using an electric mixer until smooth and free of lumps. Gently fold in 1 cup of thawed whipped topping until fully incorporated. Spread the peanut butter mixture evenly over the chilled crust.
03 - In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until the mixture thickens. Spread the pudding evenly over the peanut butter layer.
04 - Spread the remaining 1 cup of whipped topping evenly over the chocolate pudding layer. Drizzle with melted peanut butter and sprinkle with chocolate shavings or mini chocolate chips if desired.
05 - Cover the baking dish with plastic wrap and refrigerate for at least 3 hours or until the dessert is fully set and firm.
06 - Remove from the refrigerator and cut into squares using a sharp knife. Serve chilled for the best texture and flavor.
# Expert Tips:
01 -
- No oven required, which means you can make this in a kitchen that barely functions, like mine did during a summer heat wave with a broken stove.
- The contrast between the dense peanut butter middle and the lighter chocolate pudding on top keeps every bite interesting.
02 -
- I once rushed the chilling time and ended up with a delicious but structurally chaotic pudding puddle, so give it the full three hours unless you enjoy eating it with a spoon straight from the pan.
- Softening the cream cheese is not optional because cold chunks will sit in your peanut butter layer like tiny rubbery surprises nobody wants to bite into.
03 -
- Run your knife under hot water and dry it before each cut for the cleanest slices that show off every distinct layer.
- Toast a handful of the cookie crumbs before mixing with butter for a crust that tastes deeper and more complex than the plain version.