Chocolate Peanut Butter Cup Dessert
No bake layered chocolate and peanut butter cup dessert with cookie crust, creamy peanut butter filling, and chocolate pudding topping
PRINT PINServings 12
INGREDIENTS
Crust
- 24 chocolate sandwich cookies crushed
- 6 tbsp unsalted butter melted
- pinch salt.
Peanut Butter Layer
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping thawed.
Chocolate Pudding Layer
- 2 boxes instant chocolate pudding mix 3.4 oz each
- 3 cups cold milk.
Topping
- 1 cup mini peanut butter cups chopped
- 2 tbsp chocolate syrup optional
- 2 tbsp mini chocolate chips optional.
INSTRUCTIONS
Crust
- mix cookie crumbs with melted butter and salt until evenly moistened
- press firmly into a 9x13 inch dish
- chill 10 minutes to set.
Peanut Butter Layer
- beat cream cheese until smooth
- beat in peanut butter then powdered sugar until thick and creamy
- fold in whipped topping until fully combined
- spread evenly over chilled crust.
Chocolate Pudding Layer
- whisk pudding mix with cold milk for 2 minutes until thickened
- let stand 5 minutes to set slightly
- spread pudding evenly over peanut butter layer.
Finish And Chill
- top with chopped mini peanut butter cups and optional drizzle or chips
- cover and refrigerate at least 4 hours or overnight for clean slices
- cut into bars and serve chilled.
Notes
1. Use a food processor for fine cookie crumbs and a flat bottom cup to press the crust firmly. For a sweeter filling use 1.25 cups powdered sugar or for less sweet use 0.75 cup. Substitute graham cracker crumbs for the crust or use chocolate graham crumbs for similar flavor. For extra peanut butter flavor add 2 tbsp peanut butter to the pudding layer
Nutrition
Calories: 430kcal | Carbohydrates: 42g | Protein: 7g | Fat: 28g