Peanut Butter Layered Delight (Printable Version)
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 25 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 (3.4 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 Make It:
01 - Combine the crushed chocolate sandwich cookies and melted butter in a medium mixing bowl until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9x9-inch baking dish to form a compact crust. Place the dish in the refrigerator to chill while preparing the next layer.
02 - In a large bowl, beat the softened cream cheese, peanut butter, and powdered sugar together using an electric mixer on medium speed until completely smooth and creamy, about 2 minutes. Gently fold in 1 cup of thawed whipped topping with a rubber spatula until uniformly combined. Spread this peanut butter mixture evenly over the chilled cookie crust.
03 - In a separate bowl, whisk together the instant chocolate pudding mix and cold milk vigorously for about 2 minutes until the mixture thickens and reaches a pudding consistency. Spread the pudding evenly over the peanut butter layer, smoothing the surface with a spatula.
04 - Spread the remaining 1 cup of 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 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 the chilled dessert into 9 to 12 even squares. Wipe the knife clean between cuts for neatest presentation. Serve cold.
# Helpful Hints:
01 -
- No oven required, which means you can make this even on the hottest summer day without breaking a sweat.
- Those three distinct layers look like you spent all day on something that barely took twenty five minutes of hands on time.
02 -
- If you rush the chilling time, the layers will slide apart when you try to slice, so be patient and give it the full three hours.
- Dipping your knife in hot water and wiping it clean between each cut gives you those picture perfect squares.
03 -
- Freeze the dish for fifteen minutes before slicing if you want the cleanest cuts and most defined layers possible.
- Room temperature cream cheese is not optional here, so plan ahead and take it out of the fridge early or you will be fighting lumps the entire time.