Chocolate Peanut Butter Cup Dessert
Layered chocolate peanut butter cup dessert with cookie crust, peanut butter cream layer, chocolate pudding, and whipped topping
PRINT PINServings 12
INGREDIENTS
Crust
- 2 cups chocolate sandwich cookie crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar optional.
Peanut Butter Layer
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups whipped topping thawed.
Chocolate Layer
- 2 boxes 3.4 oz instant chocolate pudding mix
- 3.5 cups cold whole milk.
Topping
- 2 cups whipped topping thawed
- 12 mini peanut butter cups chopped
- chocolate syrup optional
- peanut butter melted optional.
INSTRUCTIONS
Crust
- Heat oven to 350 F
- mix cookie crumbs with melted butter and sugar until evenly moistened
- press firmly into a 9 by 13 inch dish
- bake 10 minutes then cool completely.
Peanut Butter Layer
- Beat cream cheese and peanut butter until smooth
- beat in powdered sugar and vanilla until creamy
- fold in whipped topping
- spread evenly over cooled crust.
Chocolate Layer
- Whisk pudding mix with cold milk until thickened about 2 minutes
- spread evenly over peanut butter layer
- chill 10 minutes to firm.
Finish and Chill
- Spread whipped topping over pudding
- sprinkle with chopped peanut butter cups and drizzle with chocolate syrup and melted peanut butter if using
- cover and refrigerate at least 4 hours or overnight before slicing.
Notes
1. For a no bake option chill the crust instead of baking for 30 minutes. Swap cookie crumbs with graham cracker crumbs or pretzel crumbs. Use sugar free pudding and light whipped topping to reduce calories. Freeze 30 to 60 minutes for cleaner slices. I cannot browse the web in real time and this version reflects common published ingredient ratios and methods
Nutrition
Calories: 520kcal | Carbohydrates: 49g | Protein: 9g | Fat: 33g