Peanut Butter Layered Delight (Print View)

Creamy no-bake peanut butter and chocolate layers over a cookie crust. A crowd-pleasing chilled dessert.

# What You'll Need:

→ Crust

01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2.6 oz unsalted butter, melted

→ Peanut Butter Layer

03 - 8 oz cream cheese, softened to room temperature
04 - 4.2 oz creamy peanut butter
05 - 3.5 oz powdered sugar
06 - 1 cup whipped topping (such as Cool Whip), thawed

→ Chocolate Pudding Layer

07 - 1 package (3.5 oz) instant chocolate pudding mix
08 - 1 ½ cups cold milk

→ Topping

09 - 1 cup whipped topping, thawed
10 - 2 tablespoons creamy peanut butter, melted (optional, for drizzling)
11 - Chocolate shavings or mini chocolate chips (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 into the bottom of a 9×9-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 powdered sugar together using an electric hand mixer until completely smooth and lump-free. Gently fold in 1 cup of thawed whipped topping with a rubber spatula until evenly incorporated. Spread the peanut butter mixture in a smooth, even layer over the chilled cookie crust.
03 - In a separate bowl, whisk the instant chocolate pudding mix with the cold milk for approximately 2 minutes until the mixture thickens and becomes glossy. Pour the pudding over the peanut butter layer and spread it out evenly using a spatula.
04 - Spread the remaining 1 cup of whipped topping over the chocolate pudding layer in smooth, even strokes. If desired, drizzle with the melted peanut butter and sprinkle with chocolate shavings or mini chocolate chips for garnish.
05 - Cover the baking dish tightly with plastic wrap and refrigerate for at least 3 hours, or until all layers are fully set and firm to the touch.
06 - Using a sharp knife, cut the chilled dessert into even squares. Serve chilled directly from the refrigerator.

# Expert Hints:

01 -
  • No oven required, which means you can make this even on the hottest days without heating up your whole kitchen.
  • That combination of textures, from the crunchy cookie base to the silky pudding, keeps people coming back for seconds.
02 -
  • Rushing the chill time is the biggest mistake you can make here, because the layers will slide apart when you cut.
  • Softening the cream cheese fully before mixing prevents awful little lumps that ruin the silkiness of the peanut butter layer.
03 -
  • Run your knife under hot water and wipe it dry between each cut for bakery perfect slices that show off every layer.
  • If you want cleaner drizzle lines, put the melted peanut butter in a small zip bag and snip the tiniest corner off.

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