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Homemade Peanut Butter Chocolate Dessert photo

Peanut Butter Chocolate Dessert

This Peanut Butter Chocolate Dessert is a creamy, dreamy treat that layers rich flavors of chocolate and peanut butter!
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 405 g Oreos (about 36 cookies)
  • 6 tablespoons unsalted butter (melted)
For the Cream Cheese Layer:
  • 8 ounces cream cheese (softened)
  • 1 cup powdered sugar
  • 1 cup peanut butter (the star ingredient)
  • 28 ounces Cool Whip (divided)
For the Chocolate Layer:
  • 2 boxes instant chocolate pudding mix (3.4 oz each)
  • 2 cups nonfat milk
For Garnish:
  • Peanut Butter Cups (for garnish)
  • Hot fudge (for garnish)

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13-inch baking dish
  • Spatula
  • Measuring cups and spoons

Method
 

Make Peanut Butter Chocolate Dessert: A Simple Method
  1. Start by crushing the Oreos into fine crumbs. You can do this using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin. Once crushed, combine the Oreo crumbs with the melted butter in a mixing bowl. Stir until the crumbs are well coated and resemble wet sand.
  2. Press the Oreo mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer. Use the back of a measuring cup or your hands to pack it down tightly. Place the crust in the refrigerator while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Then, add the peanut butter and mix until fully combined. Gently fold in half of the Cool Whip until incorporated.
  4. Spread the peanut butter cream cheese mixture evenly over the chilled Oreo crust. Use a spatula to smooth the top.
  5. In another bowl, whisk together the instant chocolate pudding mixes and nonfat milk. Continue whisking for about 2 minutes or until the pudding thickens. Once thickened, pour the chocolate pudding over the peanut butter layer, spreading it evenly.
  6. Top the chocolate pudding layer with the remaining Cool Whip, spreading it out evenly. For an extra touch, feel free to create swirls or peaks for visual appeal.
  7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld together beautifully. When ready to serve, garnish with chopped Peanut Butter Cups and drizzle with hot fudge for that extra indulgence.

Notes

  • For a firmer dessert, consider using full-fat cream cheese instead of softened cream cheese.
  • If your crust is too crumbly, try adding a bit more melted butter to help bind it together.
  • This dessert is perfect for making ahead; it tastes better after chilling!