No-Bake Peanut Butter Layers (Print Format)
A chilled layered dessert featuring peanut butter, chocolate pudding, and a crunchy cookie crust.
# Ingredients:
→ Crust
01 -
1 (16-ounce) package Nutter Butter sandwich cookies, whole with cream filling
02 -
1/2 cup butter, melted (unsalted preferred)
→ Peanut Butter Layer
03 -
8 ounces cream cheese, softened
04 -
1 cup creamy peanut butter
05 -
1 cup powdered sugar, sifted
06 -
1/4 cup whole milk
07 -
1 cup Cool Whip whipped topping, thawed
→ Chocolate Pudding Layer
08 -
2 (3.9-ounce) packages instant chocolate pudding mix
09 -
3 cups whole milk
→ Topping
10 -
Remaining Cool Whip whipped topping
11 -
Optional: peanut butter chips, chopped Reese’s Mini Pieces, chocolate sauce for garnish
# Steps:
01 -
Pulse Nutter Butter cookies in a food processor until fine crumbs form. Add melted butter and pulse until combined. Press mixture evenly into a 9x13 inch baking dish.
02 -
Using a hand mixer, beat cream cheese, peanut butter, and milk together until fluffy, about 2 minutes. Gradually add powdered sugar, mixing until smooth. Fold in thawed Cool Whip gently. Spread evenly over the cookie crust and freeze while preparing next layer.
03 -
Combine instant chocolate pudding mix with milk, stirring until slightly thickened. Spread evenly over peanut butter layer. Refrigerate for 15 to 20 minutes to set.
04 -
Spread remaining Cool Whip over the set pudding layer. Garnish with peanut butter chips, chopped Reese’s Mini Pieces, and drizzle with chocolate sauce if desired. Refrigerate at least 4 hours or overnight before serving.
# Tips:
01 -
Refrigerate each layer before adding the next to prevent layers from mixing. For cleaner cuts, dip the knife in water and wipe between slices.
02 -
Add toppings just before serving, especially chocolate sauce, to maintain presentation.