Description
A decadent no-bake dessert that layers peanut butter, cream cheese and whipped topping for a rich treat.
Ingredients
Scale
- 16 ounces peanut butter sandwich cookies (approximately 22 cookies)
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
- 3.4 ounces instant vanilla pudding mix
- 1.5 cups whole milk
- 1 cup creamy peanut butter
- 2 cups whipped topping
- 0.5 cup peanut butter chips
- 8 reserved whole peanut butter cookies, chopped
- 0.5 cup creamy peanut butter, melted
Instructions
- Prepare the Baking Dish: Start by greasing the bottom of your 9×13 inch glass baking dish with some non-stick spray or a little melted butter. This will prevent your dessert from sticking when it’s time to serve. Once greased, lay out a single layer of peanut butter sandwich cookies across the bottom of the dish. Make sure to arrange them evenly for a stable base.
- Create the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese and powdered sugar. Using a hand mixer or whisk, beat it until smooth and creamy. Then, gently fold in 1 cup of whipped topping, blending until there are no lumps. Once combined, spread this creamy mixture evenly over the cookie layer. For a firmer texture, pop the dish into the freezer for about 15 minutes.
- Whisk the Pudding Mixture: In a separate bowl, combine the instant vanilla pudding mix with the whole milk. Whisk until it begins to thicken up, which will only take a minute or so. Next, carefully fold in the creamy peanut butter along with another cup of whipped topping. Use a spatula or hand mixer to blend until it’s well combined and fluffy. Once this layer is ready, spread it evenly over the chilled cream cheese mixture and return the dish to the freezer for an additional 15 minutes.
- Add the Final Layer: Once the pudding mixture is set, take out the dish and gently layer the remaining 2 cups of whipped topping on top. This will serve as the lightest layer and adds a beautiful contrast to the denser fillings. To finish, sprinkle generously with peanut butter chips and the chopped reserved cookies. Finally, drizzle the top with melted peanut butter for an eye-catching finish. Put the dessert in the refrigerator for a minimum of 30 minutes or freeze for 15 minutes to ensure it holds together well when served.
Notes
This dessert can be made a day in advance. Just cover it tightly and store it in the refrigerator until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 200 mg
- Protein: 6 g